Ingredients: Chinese cabbage, pork tenderloin, vermicelli, squid, sesame sauce, tofu, pepper, dried Chili, salt, cooking wine, starch, monosodium glutamate and chives.

The practice is as follows:

Step 1: First, clean the leaves of Chinese cabbage, which can be ignored. Then cut into big leaves for later use.

Step 2: Clean the pork tenderloin, then cut it into thin slices, put it in a bowl, add a little cooking wine, salt and a little starch and marinate for ten minutes.

Step 3: put a spoonful of sesame paste and a piece of bean curd in the bowl, add a little warm water, and stir in one direction with a spoon until it is sticky.

Step 4: Prepare squid flowers and vermicelli.

Step 4: Burn the oil in the pot, put the cut cabbage into the pot, stir-fry the cabbage in the middle fire and put it in a bowl for later use.

Step 5: Boil the water in the pot, put the water into the marinated meat slices and boil over high fire. At this time, put the prepared squid flowers and vermicelli into the pot and cook for 1-2 minutes. Season with salt and monosodium glutamate, take it out and put it in the pot of Chinese cabbage, and scoop in the right amount of soup at the same time.

Step 6: Heat the oil in the pot, add the dried pepper and a few sesame peppers, fry until golden brown, quickly pour into the pot, and finally pour the stirred sesame sauce on it and add the chopped chives.

A spicy and delicious Luoyang cabbage is ready. You can try it if you like. It's delicious! # What to eat in September #

Cooking skills:

1. Marinate the meat slices in advance, and you can use the time of marinating meat to make other ingredients.

2. Chinese cabbage leaves are the best.

Sesame paste and tofu taste more fragrant and perfect when mixed together. Be sure to stir with warm water and add water bit by bit.

4. When the sliced meat is cooked at home, it can be fished out in advance until the sliced meat turns white, so that it won't get old. Then add squid flowers and vermicelli, because when I operate, the heat is strong.

Remember to use a small fire when frying dried peppers and peppers.