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.