This is a dish that looks like an appetite.
Wash the beef, cut into thin slices like willow leaves, add Morton salt in a small bowl and marinate for 5 minutes, then add the raw powder and mix well. Wash the kale, choose the leaves, and cut the stalks.
Ginger peeled, simmered into ginger, placed in a small bowl, then put on cooking wine and sugar, stir well, make a sauce, spare.
Heat the wok, add olive oil, pour the beef when the oil is ripe, stir fry until it is seven-boiled, and serve in a pan.
Take another pot (or wash it), pour in the olive oil, and put the stalk of the kale when the oil is ripe. When the stalk of the kale is a little soft, add the coconut and stir fry.
After the leaves have changed color, pour in the well-prepared ginger broth sauce, add a little salt and stir-fry for half a minute, put the beef slices, stir fry twice, transfer to the raw powder, and hook up a pot to make a pot~
Olive oil is very suitable for the cooking of Cantonese cuisine, especially the kale beef with a small amount of sugar. Olive oil not only absorbs the aroma of ginger, but also adds flavor to the sugar.