Kang-seok mustard

It's the way the Cantonese mustard used to do it. I'm the simplest. If you want to be a little greener, you can sharpen the ginger silk, squeeze out the ginger ale and make the ginger a mustard

Recipe Recommendations

kale a
fat meat appropriate amount
Jiang a
cooking wine appropriate amount
chicken powder appropriate amount
salt appropriate amount

salty fragrance
fried
ten minutes
ordinary

Steps for Kang-seok mustard

Mustard wash, cut。

Chon Chee-Chee-Chee。

Heat and small quantities of oil, put in gingers and lasagna, and use the kerosene to make a blast of ginger。

It's a little light on the leaves, and it's a round of wine around the pot, and it's covered in a lid for five minutes. Five minutes later, the lid was opened, some chicken powder and salt were spilled, and the plate was loaded。