Chinese name: Swiss chard

Alternative names: cow skin vegetable, thick skin vegetable, light vegetable?

Cantonese people called "Guan Da Cai" "Pork Chardonnay"

Excerpted from the Internet:

Black Bean Pork Chardonnay Step by Step

1. Pork Chardonnay washed and cut into segments (it is best to separate the vegetable stalks from the leaves), and out of the water.

2. Mince the black beans and garlic cloves;

3.

Heat the oil in a hot pan, sauté the black beans and garlic cloves, then stir-fry the vegetable stalks for a few moments, and then stir-fry the vegetable leaves.

Tips

Pork chard leaves are a bit astringent (I think that's the taste of pork chard, not astringent, and does not affect the taste), to make it slippery, frying time to put more oil, and then add some minced garlic, edamame go to cook (like to eat spicy can be put a bit of red chili pepper) have a flavor.

More information is available on the Internet