2. Put the pork in the refrigerator for about two hours, take out the slices, and separate the skin and a little fat.

3. Wash the Chinese cabbage, separate the leaves from the stems, cut the leaves from the middle and remove some old skins from the stems. Crush garlic cloves, peel and cut into small pieces.

4. Put the oil in the pot, heat it and saute the garlic.

5. Stir-fry the sliced meat.

6. After about three and a half minutes, the meat will change color.

7. Add a proper amount of incense pot and stir-fry evenly and cook slightly.

8. Pour in the vegetable stalks and stir fry for one and a half minutes.

9. Add the vegetable leaves and stir fry for about two minutes.

10. Cover the pot and stew for two minutes, then turn over and turn off the heat.

1 1. Put the lid on and keep it stuffy for another minute.

12. Take it out and enjoy it!