1.
Wash the kale to the old leaves;
2. Scrape off the skin of the stem of Chinese kale with a scraper;
3. Put water and salt in the boiling pot;
4. Add the washed Chinese kale and blanch it;
5. Take out the blanched kale and put it in cold water to cool;
6. Place the kale neatly on the plate;
7. Pour umami soy sauce;
8. Pour edible oil into the wok and fry the peppercorns until fragrant;
9. Pour hot pepper oil on the kale, pick out the peppercorns, and serve.
Tips:When blanching leafy greens, put a little salt in the boiling pot, the blanched greens are very green;
