1. For each material, cut the kale into short pieces
2. In a hot pan, sauté half of the garlic
3. The kale is medium hot and turns oily green, add some abalone sauce
4. Stir-fry the kale until 7 is ripe and set aside for later use
5. Add oil to the pot again, sauté the other half of the garlic, and fry the river prawns until they turn red
6. All seasonings
7. Put the kale in the pot
8. Stir all the ingredients evenly to taste, pour some wine before turning off the heat, and serve
