Ingredients: 0/50g of Ji/KLOC-,40g of pork belly, 20g of garlic sprout, 50g of Chinese cabbage slices, 50g of thousand pieces, 5g of chopped green onion, 5g of salt, 4g of monosodium glutamate, 4g of sugar, 2g of white pepper and 3g of soy sauce.

Steps:

1. Wash cymbals, cut them into extremely thin semi-circular pieces, soak them in clean water 1 hour to remove their bitterness, and take out the water for drying.

2. Put the tablets into the salad oil that has been burned to 60% heat, fry it on low heat until it is very crisp, and then remove the oil control.

3. Wash the cabbage and cut it into strips with a length of 10 cm and a width of 2 cm.

4. Wash thousands of sheets, cut them into 3cm strips and blanch them.

5. Add salad oil into the pot, and when it is heated to 50%, add chopped green onion and Jiang Mo to stir fry until fragrant, add shredded pork belly to stir fry until it changes color, add cabbage rolls to stir fry until cooked, add shredded pork and seasoning, stir fry evenly over high fire, sprinkle with garlic sprouts and kelp slices, stir fry evenly quickly, and take out of the pot and plate.