1.？ Separate the stems and leaves of Chinese kale, wash the stems, cut into oblique sections of about one inch, add a little salt and cooking oil into boiling water, then pour the stems and blanch for 3 minutes. Take it out and soak it in cold water. Put half a teaspoon of balsamic vinegar in the egg, and then beat well for later use.

2.？ After heating the oil pan for 5 minutes, pour the egg liquid into the pan and stir-fry until it is solidified, and then stir-fry the cabbage stalks evenly.

3.？ Add the right amount of salt.

4.？ Sprinkle a little sesame oil.

5.？ Stir-fry well, turn off the heat and put on the plate. You can enjoy a crispy scrambled egg with Chinese kale stalk.