1. Thaw the soup leaf balls at room temperature, wash the Chinese kale and pick the leaves (leave the bottom leaves, put it on a plate for a better look)
2. Put the thawed soup leaf balls in a steamer and steam for 5 minutes
3. The kale is blanched and cut off. Take it out and boil it with cool white
4. Steamed soup leaf balls and Chinese kale served on a plate
5. Cook the previously prepared sauce in a pot and pour it on the soup leaf ball.