Steps to prepare double-fried kale

There are many ways to cook kale. Here is how to cook double-fried kale:

Ingredients for braised kale:

300 grams of kale, 100 grams each of fresh mullet and fresh scallop meat, 20 grams each of cooking wine and onion and ginger juice, 3 grams each of refined salt and chicken essence, 1 gram of MSG, 600 grams of clear soup, 10 grams of wet starch, and 40 grams of lard.

How to braise kale:

1. Make a cross cut on the mullet and then cut it into pieces.

3. Heat lard in a pan, add mullet and scallop meat, stir-fry, add remaining cooking wine, scallion and ginger juice and 30g soup, stir-fry until cooked, add remaining salt and chicken stock, stir-fry until cooked. Add MSG, thicken with wet starch, and serve on kale in a plate.

Characteristics of Braised Chinese Kale

The color is elegant, fresh, crispy and tender, and the taste is delicious.

Tips for Pickling Chinese Kale

The depth of the cuts on the mullet should be consistent. The kale should be blanched until cooked through.