Cantonese style-boiled kale

• < img alt="Cantonese style - Illustration of how to make boiled kale 1" src="https://s1.cdn.jiaonizuocai.com/caipu/201901/2313/231311257351.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA"/>

  1.Main ingredients.

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  2.Peel off the old leaves of kale and peel off the skin on the stem.

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  3. Cut 2/3 of white scallion into thick strips, 1/3 into thin strips, red Shred the pepper and shred the ginger and set aside.

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  4. Boil water in a pot and add 1 teaspoon of oil after the water boils.

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  5.Put Add the kale and blanch it for about 1-2 minutes

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  6. Take out the cold water (ice Water is better)

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  7.Plate placement.

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  8.Use oyster sauce, steamed fish drum oil and cold boiled water to make juice in a ratio of 1:1:1.

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  9.Pour over the arranged kale.

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  10.Sprinkle red pepper shreds and long green onion shreds.

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  11.Put oil in the pot.

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  12. Add onion and ginger and fry until fragrant.

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  13. Remove the onion and ginger shreds and throw them away.

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  14.Pour it on the kale and it’s done.

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  15.Isn’t it easy? Let’s do it!