1. Prepare ingredients.
2. Wash the rapeseed and cut into sections, cut the persimmon into small pieces, dice the onion, and slice the garlic.
3. Heat the pan with cold oil, add the shallots and garlic slices and fry until fragrant, then fry the rape bun.
4. Then add tomatoes and leftover vegetable leaves, a little sugar, salt, and chicken powder and stir fry over high heat.
5. Platter.
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