Braised mustard greens with mushrooms

Overview

How to cook Braised mustard greens with mushrooms at home

Ingredients. Soak the mushrooms, scallops and dried shrimps in advance, cut the sausage diagonally, slice the ginger, remove and slice the garlic.
Take half of the cabbage and cut it in half. Removing the heart of the cabbage can reduce the bitterness.
Boil the water, add a little sugar and edible alkali and cook until dissolved.
Add Chinese cabbage and blanch for 1 minute, drain and drain.
First sauté the mushrooms in a hot pan.
Saute the mushrooms until fragrant, set aside and then saute the scallops and shrimp until fragrant.
Finally, sauté the sausage, ginger slices and garlic until fragrant.
After all the ingredients are sautéed, add the vegetables and stir-fry for a few times, being careful not to scatter the vegetables.
Add a little chicken powder, sugar and fish sauce and stir-fry evenly.
Add bone broth to half cover the ingredients and simmer over medium heat for 5 minutes.
Then put it into the casserole and simmer on low heat for 5 minutes.
The food is served.