Cooking Steps

1. 

   Step1:Wash mustard (no sauerkraut in Shenzhen. Use mustard instead) and blanch in boiling water. Remove astringenc

2. 

   Step2:Take out the boiled mustard and put it in cold water to cool down. The color of the boiled green vegetables is yellow, which also reduces the taste. It's not that brittle.

3. 

   Step3:Control the dry water. Screw the leaves dry by hand.

4. 

   Step4:Cut mustard and pepper into circles, cut garlic slices, heat up the oil in the pot, stir fry for one minute, and put some salt out of the pot.

5. 

   Step5:The finished product evolved from the red meat foam in the snow of my hometown.