Materials: 1 chicken thigh kale, 2 cloves of garlic, 2 green bell peppers, 1 red bell pepper, 2 scallions, salt, a little oil.

Practice:

1, first of all, remove the outer skin of the kale, use a knife to cut into the side of the kale in the position of the head of the most, pull outward with your hand, the kale skin is torn, this step can also be accomplished with a paring knife.

2, then cut the kale into four small sections, and then cut in half.

3. Cut the kale into thin slices.

4, the cut kale into a bowl, sprinkled with a little salt marinade for a few moments, the marinade out of the water kale with water rinse clean and grab the dry water standby.

5, the garlic will be flattened and peeled and chopped, green and red peppers washed and removed after cutting diagonal slices, scallions after removing the roots washed and cut into segments, green onion white and green onion leaves separate open.

6, pour a little oil in the pot, heat and put the garlic and scallion white fire incense.

7, then pour in the kale stir fry.

8, stir-fry until the kale becomes soft, add green and red peppers stir-fry for a few moments over high heat, then drizzle a little water and stir-fry a few times.

9, and finally add green onion leaves and a little salt, stir-fry can turn off the fire plate out of the pot.

10, crisp and refreshing stir-fried thick stem kale is ready.