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1
Cut the tenderloin into shreds, add salt, cooking wine, light soy sauce, and water starch, mix well, and marinate for a while. -
2
Peel off the outer skin of kale stalks and clean them all. -
3
Slice the kale stems diagonally and cut the leaves into sections. -
4
Heat oil in a pot, add shredded pork and stir-fry until it changes color, then serve. -
5
Leave remaining oil in the pot, first add minced garlic and kale stalks and stir-fry for a while. -
6
Add the leaves and stir-fry until soft. -
7
Add shredded pork, season with salt and oyster sauce and stir-fry evenly. -
8
Picture of finished product.