Flying water, mustard greens, preserved duck legs

1. Wash the mustard greens and cut them diagonally with a knife.

2. Mustard leaves fly in water and are not easily flavorful. Add a small amount of salt to the water to increase its saltiness.

3. Duck legs fly into the water.

4. Blanched semi-finished products.

5. Put oil in the pot and stir fry the garlic until fragrant.

6. Add mustard greens and preserved duck legs and stir fry. As both preserved duck legs and mustard greens have a salty taste, there is no need to add salt at this time.

7. The pot will be ready soon