Cantonese style - blanched Chinese kale

Method

1. 01

   Step 1

   Main ingredients.

   

2. 02

   Step 2

   Remove the old leaves from the Chinese kale and peel off the skin from the stem.

   

3. 03

   Step 3

   Cut 2/3 of the white part of the scallion into thick shreds and 1/3 into thin, long shreds. Cut the red bell pepper into shreds and the ginger into shreds.

   

4. 04

   Step 4

   Boil water in a pot, and once boiling, add 1 teaspoon of oil.

   

5. 05

   Step 5

   Blanch the kale for about 1 2 .

   

6. 06

   Step 6

   Take them out and rinse them in cold water (ice water is even better).

   

7. 07

   Step 7

   Plating.

   

8. 08

   Step 8

   Mix oyster sauce, steamed fish soy sauce, and cooled boiled water in a 1 : 1 : 1 ratio to make a sauce.

   

9. 09

   Step 9

   Pour the water over the arranged kale.

   

10. 10

    Step 10

    Sprinkle with shredded red bell pepper and long shredded scallion.

    

11. 11

    Step 11

    Put oil in the pan.

    

12. 12

    Step 12

    Add shredded scallions and ginger and fry until fragrant.

    

13. 13

    Step 13

    Remove the shredded scallions and ginger and discard them.

    

14. 14

    Step 14

    Drizzle the sauce over the kale and you're done.

    

15. 15

    Step 15

    Isn't it simple? Give it a try!