1. Shred the carrots, kale, and tofu skins and put them in a pot of boiling water to blanch in a few seconds.
2. The ginger and garlic are ready.
3. Put oil in the wok, add Chinese pepper, chili, minced ginger, and minced garlic to stir fry over low heat to create a fragrance.
4. Put the blanched three shreds into the pot and keep using low heat at this time.
5. Add rice vinegar, light soy sauce, and salt. Stir-fry evenly before serving.
6. Plate.
