材料
梅香鹹魚免半塊(約1兩)
芥蘭12兩
蒜頭3粒
紹酒2茶匙

調味料
生抽2茶匙
糖半茶匙
水4湯匙
調匀

做法
01 芥蘭洗淨，摘短度，菜莖切斜片。
02 梅香鹹魚切細粒。
03 燒熱鑊下油2湯匙，下梅香鹹魚炒至金黃色，下蒜肉，灒酒炒匀，加入芥蘭炒匀，下調味料拌匀，加蓋煮3分鐘，至汁液濃稠即成。

Q:為何選用梅香鹹魚？
A:梅香鹹魚容易炒碎，令芥蘭滲滿鹹魚香。

Ingredients
1/2 chunk Mei Xiang salted fish(any breed, about 38g)
450g kale
3 cloves garlic
2 tsps Shaoxing wine

Seasoning
2 tsps light soy sauce
1/2 tsp sugar
4 tsps water
mixed well

Method
01 Rinse the kale and break it down into short lengths. Slice the stem and the leaves at an angle.
02 Finely chop the salted fish into small dices.
03 Heat a wok and add 2 tsps of oil Put in the salted fish and fry until golden and bubbly. Add garlic. Sprinkle Shaoxing wine and mix well. Put in the kale and stir further. Add seasoning and mix again. Cover the lid and cook for 3 minutes until the sauce thickens. Serve.

Q:Why do you pick Mei Xiang salted fish?
A:Mei Xiang has softer flesh which can be fried into tiny bits easily and cling on the kale for a robust flavour.