Kale can be fried with beef. Blanch the Chinese kale first, then marinate the beef for a while, then fry it in a wok, and a delicious fried beef with Chinese kale is ready. Specific practices are as follows:

Preparation materials: beef 200g, Chinese kale 250g, ginger 4 slices, garlic 1 petal, salt 1 2 teaspoon, chicken essence 1 teaspoon, cooking wine 1 teaspoon, Chinese liquor 1 teaspoon, and soy sauce/kloc-0.

1. Wash the cabbage and cut it into small pieces. Wash and slice beef for later use.

2. Put the kale in the pot and simmer it with slow fire, then take it out for later use. Marinate beef with salt, chicken essence, corn starch and cooking wine for 5 minutes.

3. Heat hot oil from the pan, add ginger and garlic until fragrant, then pour in beef and stir-fry until it is 80% cooked, and serve for later use.

4. Pour the oil into the pot again, then add the kale, salt and sugar and stir well.

5. Add white wine, then pour in medium-cooked beef and stir fry, then add a little soy sauce and turn off the heat.

6. Stir-fried beef with Chinese kale and serve.

Matters needing attention

Pickled beef is tender, and it can also be marinated with tender meat powder, which can increase the tenderness of beef and will not taste very dry.