The main ingredient is 200g lean pork. Accessories: 50 pieces of Shuifa Yulan tablets, 80g of scallion, 80g of dried pepper 12g, peanut oil, soy sauce 15g, 2g of refined salt, cooking wine 10g, monosodium glutamate 1g, and 4g of ginger. Method 1: Slice the lean pork into slices with a length of 2 cm and a width of 2 cm, and evenly size it with a little refined salt and water starch; Slice onion, ginger and garlic, and chop the bean paste. 2. Put the wok on the fire, add 10g oil, and add the dried chillies to stir fry slightly. When it is dark red, pour it on the chopping block and chop it up for later use. 3. Heat the pot with 15g oil, stir-fry the leaves of Chinese cabbage, pour them on a plate, add 25g oil into the pot, stir-fry the bean paste, onion, ginger and garlic, add 250g cooking wine, soy sauce and water, and bring to a boil. Remove the dregs of the bean paste with a colander, and then put the Chinese cabbage into the pot to cook for a while. Features This dish is tender, spicy and fragrant.