Kale is my favorite vegetable, the crisp texture! I think that there are four main points in the speculation: fire, lard, fish sauce, ginger sugar.
Wash the kale seedlings, if the plant is relatively large, but also cut the stems (for quick ripening and taste), Jiang Rongrong is more flavorful (my big head does not like to eat ginger so cut small pieces for him to pick out).
Hot pot (to be very hot), under the lard, burst ginger, then pour the kale (there will be a lot of noise, don't be afraid of haha), cover the lid for ten seconds, open the lid and pour the soup and fish Dew (fish sauce is salty, do not use salt!), stir quickly and evenly, you can put out the flame plate (do not fry for a long time, to maintain a green and crisp taste, it is not good to collapse).
Do you want to remember? Fire, lard, fish sauce, ginger sugar.