Oil residue + kale, it is a perfect match, and it is fragrant and tender and has a crisp mouth. It is not fun!
After washing the kale, the sticks and leaves are picked up into small pieces.
The amount of lard residue is appropriate.
In the cold pot, dig a small piece of lard and put it on fire.
After the lard is melted, first add the dried chili segments and the garlic slices to stir the aroma, then add the mustard greens to fry a few times.
Then throw in the mustard leaves.
Quickly stir fry a few times and put in 7 or 8 pieces of lard residue.
Transfer a little bit of salt.
Blaze, evenly, turn off the fire!
The kale seems to be thick and strong, but it is very familiar. The whole process is full of fire and fast frying, ensuring green and green, sweet and tender! Must not be fried for a long time