The preparation of kale with Beijing sauce is very simple. Just follow the recipe steps step by step and you will definitely enjoy a delicious dish. Kailan with Beijing sauce is a very distinctive dish in Chinese and Cantonese cuisine. One, Beijing Sauce Kale uses kale

as the main ingredient, and the cooking method is mainly stir-frying. The taste is sauce-flavored. Follow the recipe provided by Meishijie website to give you a try. I believe you will succeed!

Ingredients: kale

1/2 catty, shredded pork

4 taels, minced garlic

1/2 tablespoon

Seasoning: soy sauce

1/3 tablespoon, starch powder

1/2 tablespoon, sesame oil

1/3 tablespoon

, 2 tablespoons sweet noodle sauce

, salt

appropriate amount, sesame oil

1 teaspoon

Operation:

(1) Remove the leaves of kale, peel the core and cut into sections, wash and drain separately and set aside.

(2) Stir seasoning A into the shredded pork, stir evenly and marinate for 10 minutes. Drizzle with hot oil and scoop up when half cooked. Add seasoning B, stir well and set aside.

(3) Wash and dry the electric pot, press the switch to preheat, then pour in a little oil, add minced garlic and sauté until fragrant, add mustard heart segments and stir-fry briefly, then add Add the vegetable leaves and shredded pork and stir-fry evenly until cooked. Add Seasoning C and stir-fry evenly. Turn on the switch and put the kale into a plate.

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