1, lean meat should be treated first. Slice the lean meat. Then put the cut meat into a bowl, add soy sauce and starch, knead by hand and marinate for five minutes to make it tender.

2. Then clean the prepared seasonings such as onion, ginger, garlic and pepper and cut them into pieces for later use.

3. Finally, the treatment of Chinese kale stems. Wash the stem of Chinese kale, peel it off according to your own preferences, and then cut it into sections obliquely. (Chinese kale is hard to swallow without peeling if it is old, but it can be kept if it is still tender. )

When all the materials are ready, you can start to fry. First put a little oil in the pot, add onion, ginger and garlic, stir-fry until fragrant, pour in marinated meat slices, stir-fry until raw, and then take them out for later use.

5. Take another pot, add a little oil to the pot, add pepper, stir-fry until fragrant, add kale stalks, add a little water and stir-fry until cooked. Don't add too much water, or it will affect the taste of Chinese kale stems. But you can't do it without adding water, because Chinese kale stems are difficult to ripen.

6. Finally, pour in the previously fried meat slices and continue to stir fry together. Add seasoning before serving, stir fry evenly for a few times, and serve!