Ingredients ?

Small kale a

Garlic five cloves

Scallion medium size about four centimeters thick section

Dry chili 4-7 (you can eat more spicy as much as you can, enjoy)

Pepper grains refer to the previous line

Chicken essence 3 teaspoons

Metal vinegar according to preferences, I dang have about 40ml

Thirteen spices a little

Salt 2 teaspoons (my generation of mouth clear, can make the appropriate increase)

Stir-fried kale practice ?

Select tender cabbage (kale, cabbage,), hand-tear, tear into pieces of about the same size = =

Then soak in water, you can also add some ice cubes, which will make the vegetables more crispy and refreshing.

Prepare all the ingredients, chop onion and garlic; tear the dried chili into small pieces and set aside.

Drain the kale and set aside.

Heat the frying pan, add peppercorns, then add the torn dried chili peppers, fry the peppercorns out of the flavor quickly add chopped green onions and garlic foam, and then add thirteen spices, burst incense, and then add the kale quickly stir-fry.

After the vegetables slightly began to change color, add some salt, continue to stir fry, then add rice vinegar, to be almost out of the pan when the chicken essence, all the seasonings are determined to be uniform can be out of the pan.

Tips

The most important point of this dish is that the fire must be big, so it is easier to paste the pot, add the order of the seasoning to master the order, it is recommended to use the fire, rather than induction cooker.

Don't need to wait for the oil to boil completely before putting the peppercorns, wait about 8 seconds after adding the oil and then you can throw the peppercorns in