Soak Chinese kale in salt water for15min, take it out and wash it, cut it into sections, mince garlic, cut chives into sections, cut dried peppers into sections, add a proper amount of oil to the pot, heat the oil to 70%, add minced garlic and chives and stir-fry the Chinese kale evenly with high fire until the Chinese kale becomes discolored, add salt, sugar, light soy sauce and stir-fry, then add cooking wine, and finally add some oil.

2, Chinese kale fried bacon:

Add water to the pot and heat it with high fire. Add a little salt and a few drops of vegetable oil after the water boils. Blanch the Chinese kale, take it out quickly after water, drain it for later use, pour out the water, dry the pan, reheat it, add the diced bacon, stir-fry it to oil with low fire, add the Chinese kale and stir-fry it with high fire for one minute. Turn off the heat, add a little salt, add a little chicken powder, and stir well.