Slice the meat, add appropriate amount of soy sauce, sugar, corn flour and oil, and marinate for about ten minutes. If barbecued pork is used, this step can of course be omitted.

Cut the head of Chinese kale into strips (or sliced, strips are for easier cooking) for later use.

Put the meat in the pot, stir-fry until it is half cooked, and take it out of the pot for later use.

Boil the water, blanch the chopped Chinese kale for two minutes, and drain the water slightly. The boiled head of Chinese kale is not easy to keep for too long, and it is easy to turn yellow and ugly. )

Put oil in the pot. When the pot is slightly hot, stir-fry the kale head in the pot, add a little sugar and salt, continue to stir-fry, add a little wine, cover and cook for about two minutes. If the pot is too dry, you can add a little water to prevent it from boiling. )

Put the sliced meat into the pot and stir-fry with the head of Chinese kale until the sliced meat is cooked.