1. First, remove the leaves of the kale, wash and control the moisture, and then set aside
2. Heat the oil in the pan, and the oil temperature should not be too high around 110 degrees to 120 degrees.
3. Put the kale in a frying pan and fry for 6 minutes. The leaves are golden brown. Remove the dry oil.
4. After the pot is poured, there will be bottom oil left in the pot. Don’t need to pour the fried kale. Put the fried kale in the pot and stir fry a few times.
5. Then add in seasoning, salt, sugar, chicken powder, stir-fry evenly and then top with a little thin gorgon (that is, water starch)
6. Then season, salt, sugar, chicken powder, stir-fry evenly, beat a little thin gorgon (water starch), then pour out and put on a plate.
7. Heat the pot and add a little oil, then pop the (shredded ginger, shiitake mushrooms, green onion diced) into the pot, then add the water after the aroma is released
8. Then put in (salt, sugar, chicken powder, dark soy sauce, light soy sauce, oyster sauce) and finally beaten the gorgon juice to be slightly silky, that is, thicker, and finally add a little tail oil
Tips:What is Gorgon (water starch, wet powder)
What is a frying pan (to explode the flavor of the ingredients)
What is tail oil? (Put in a little oil when out of the pan)
What is thick is (thick)
Be careful not to make it too thin or too thick and the color should not be too dark (don’t put too much soy sauce because too much color will be dark and salty because the soy sauce originally has a salty taste in it)
