Pick off the leaves.
Cut the chard. Bring the water to a boil, add a little salt and a few drops of edible oil, pour the chard and cook until it becomes soft.
Take them out of the pot and set aside.
Chop ginger and hot peppers.
Put a moderate amount of oil in the pot, add a spoonful of Sichuan bean sauce and sauté the aroma.
Add ginger and sauté.
Pour the Swiss chard and stir-fry.
Pour a little soy sauce and MSG stir evenly, then turn off the heat.
Sprinkle with chopped green onion.