200 grams of beef, kale 1 handful, sand tea sauce 1 spoon, a small piece of egg, 4 slices of ginger, three cloves of garlic, one tablespoon of oyster sauce, a few drops of soy sauce, appropriate amount of cooking wine and starch. Add oil to the pan. When the oil is hot, add onion, ginger and garlic foam first, and the red pepper is fragrant. Then add the marinated beef slices, stir-fry until the color changes, and add a spoonful of oil. Add the boiled kale and stir fry. Add a few drops of salt and soy sauce, soy sauce a little chopped beef 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 it is cut off, add beef slices to start seasoning, add some salt, stir-fry a spoonful of soy sauce, chicken essence and drenched oil evenly, and then take out the pot. You can enjoy the delicious Chinese kale and stir-fry beef.

Slice beef in cross section, add oyster sauce, monosodium glutamate, chicken powder and a little ginger juice, marinate for 10 minutes, 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 to saute 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, boil it a little, remove it and put it in the tableware. Chop garlic, divide it into two parts, add oil to the pot, add one part of chopped garlic, stir-fry until fragrant, add marinated beef, stir-fry evenly, and then take it out for later use.

Remove the oil from the pan, add garlic, stir-fry with low fire, stir-fry the garlic until it is fragrant, first add Chinese kale stalks, stir-fry with high fire for two minutes, add the leaves of Chinese kale, and continue to stir-fry until the beef is cooked (that is, rice noodles). Chop the Chinese kale, slice the beef, stir-fry the beef with hot oil, add the Chinese kale, stir-fry with high fire, and stir-fry. Add a proper amount of water to the pot, a spoonful of edible salt and a little cooking oil, so that the dishes will be brighter after cooking. When the water boils, add the chopped kale and cook the kale directly until it is about 9% ripe, which will make it more crisp.