材料：
酸菜1個 (連包裝紅椒)
薑1片
芥菜200克
牛肉碎80克
糖少許
鹽少許
滾水1公升
做法：
1.
芥菜分開梗葉，切大塊。酸菜包裝紅椒切碎，酸菜沖洗後切細塊。
2.
白鑊烘乾酸菜，加糖調味，盛起。燒熱油，爆薑片，再爆香牛肉碎。
3.
加入酸菜和芥菜梗同炒，灒入滾水，蓋上滾15分鐘。加糖和鹽調味，再加入芥菜葉滾起便可。

Pickled mustard green and beef soup
Ingredients:
Pickled mustard green (with chili) 1 pack
Ginger 1 slice
Fresh mustard green 200g
Minced beef 80g
Sugar Little
Salt Little
Boiling water 1L

Steps:
1.
Separate stem and leaves of mustard green. Shred pickled chili. Wash pickled mustard green and cut in small pieces.
2.
Pan-fry pickled mustard green. Season with sugar, pick it up. Heat the oil, pan fry ginger then put in minced beef.
3.
Put in pickled mustard green and stir fry with mustard green stem. Put in 1L of boiling water. Cover the lid and cook for 15 minutes. Season with sugar and salt. Put in leaves of mustard green and cook.