400g of meat

Oil tofu 150g

5 slices of Chinese cabbage

A potato

Half a white radish

Appropriate amount of onion, ginger and garlic

Seven or eight dried red peppers and seven or eight small peppers.

Moderate soy sauce and soy sauce

Salt chicken essence and sugar are appropriate

-Steps-

1. Blanch the meat in boiling water for a few minutes, pick it up, wash it, quickly dice it, cut tofu in half, slice ginger and garlic, dice pepper, and dice potatoes, radishes and Chinese cabbage quickly.

2. Pour a little oil into the pot, stir-fry the fat until it is half cooked, add a lot of oil, add ginger, garlic and diced pepper, add two or three spoonfuls of sugar, and stir-fry until the sugar is burnt, so that the meat is covered with sugar.

3. Add cooking wine and side dishes, stir fry, add two bowls of water, add soy sauce and soy sauce, stew for 20 minutes, and then add Chinese cabbage for 5 minutes.

4. At this time, add salt chicken essence and pepper and mix well.

5. Put the garlic leaves aside.

6. Wait until the Chinese cabbage is put in for five minutes before adding the garlic leaves.

7. After stewing for five minutes, open the lid and mix well, and stew for another five minutes.

8. Well, open the lid and eat. Ah, it smells good, it's delicious! ! ! Delicious!

-Hint-

Anything you want is delicious. You can add anything you want. I also added some celery to taste. If you haven't finished eating that day, you can continue to eat it hot the next day. The key point is to add all kinds of vegetables you want, among which oily tofu is the best.