200 grams of beef, kale 1 handful, sand tea sauce 1 spoon, a small piece of egg onion, 4 slices of ginger, three cloves of garlic, a tablespoon of oyster sauce, a few drops of soy sauce, appropriate amount of cooking wine and starch. Add oil to the pot. When the oil is hot, add onion, ginger and garlic foam and red pepper. Then add the marinated beef slices, stir-fry until the color changes, and add a spoonful of oil. Add the cooked cabbage and stir fry. Add a few drops of salt and soy sauce, a little minced beef in soy sauce, and put it in a bowl. Add sand tea sauce, soy sauce and cornflour, mix well and marinate for a while. Leave a little base oil in the pot, stir-fry onion, ginger and garlic until fragrant, add Chinese kale and stir-fry until fragrant, add beef slices to start seasoning, add a little salt, stir-fry a spoonful of soy sauce, chicken essence and oil, and take off the pot. You can enjoy delicious Chinese kale and fried beef.

Slice beef in cross section, add oyster sauce, monosodium glutamate, chicken powder and a little ginger juice, marinate for 10 minute, then add a little egg white and mix well with raw flour for later use. Heat the pan, add a little base oil, add garlic seeds and stir-fry until fragrant, then add Chinese kale and stir-fry a few times, add a spoonful of water, add salt, monosodium glutamate and chicken essence to taste, cook a little, take out and put it into tableware. Chop garlic, divide it into two parts, put oil in the pot, add one part of minced garlic, stir-fry until fragrant, add marinated beef, stir-fry evenly, and take it out for later use.

Take the oil out of the pan, add the garlic, stir fry with low fire, add the Chinese kale stalk first, stir fry with high fire for two minutes, add the Chinese kale leaves, and continue to stir fry until the beef is cooked (that is, rice noodles). Chop Chinese kale, slice beef, stir-fry beef with hot oil, add Chinese kale, stir-fry over high fire, and stir-fry. Add a proper amount of water, a spoonful of edible salt and a little cooking oil to the pot, and the dishes will be brighter. After the water boils, add the chopped kale and cook the kale directly to about 90%, which will be more crisp.