1. Materials: beef, 6 pieces of vegetable head (radish cake), a small amount of dried radish, a small amount of minced garlic, a proper amount of bean sprouts, a proper amount of Chinese kale, starch, oyster sauce, soy sauce, and 2 eggs.

2. Stir the starch, oyster sauce, cooking oil and beef and marinate for two hours.

3. Drain the kale, boil the water in the pot, then add a little oil and salt and cook the kale for two minutes.

4. Add oil to the pot, stir-fry the head _ (radish cake) until both sides are golden and dipped in egg liquid, and serve out.

5. Wash the pan, put oil in the pan, add more oil, stir-fry garlic until fragrant, then add dried radish, stir-fry on low heat until the surface changes color (dried radish has salty taste, so you can soak it in water for two minutes in advance to remove a little salty taste), and put it in a small bowl (leave some garlic to stir-fry kale).

6. Put oil in the pot, stir-fry the beef without blood, and add a little soy sauce. Add Chinese kale, stir-fry over high fire, add a little salt, re-oil, stir-fry bean sprouts over high fire, and add oyster sauce.

7. Stir-fry the kale, beef and dried radish together, pour them on the head of the vegetable, and sprinkle some dried radish on the surface.