1. Wash the kale and drain the water for later use;
2. Chop the kale and place the leaves and stems separately;
3. White rice is ready;
4. Rinse the lean meat with water and cut into shreds for later use;
5. Add the shredded pork with starch, fish sauce, and water to marinate for 10 minutes;
6. Put the pot on the fire, add oil and cook for 50% heat, add the silky pork and stir fry, set aside after changing the color;
7. Heat oil in the original pot, add vegetable stems, stir fry, and add fish sauce;
8. Stir-fry for 2 minutes and then add the leaves;
9. Pour in an appropriate amount of water and stir fry;
10. Stir-fry until the kale becomes soft, add chicken powder and stir fry a few times;
11. Pour the rice into the pot and fry the rice loosely with a spatula;
12. Stir-fry until the rice is evenly heated, then pour in the shredded pork, stir-fry for a few times to get out of the pot;
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