1. Soak the cabbage in warm water for 20 minutes, then wring out the water and chop it up for later use.

2. Pour 1 tbsp oil into the pot, and pour the cabbage, stir-fry over medium heat until the water in the cabbage evaporates.

3. Pour the oil into the pot again, add ginger, garlic and pepper and stir-fry until fragrant.

4. Add the meat foam and stir-fry until it changes color. Add 1 tablespoon soy sauce and 1 tablespoon sugar to taste.

5. Add cabbage and stir well.

Hand hammer meat slices

1. Wash and shred the bean skin for later use.

2. Slice the lunch meat for later use

3. Remove the roots of Flammulina velutipes, tear them into small pieces and wash them.

4. Wash pork tenderloin and slice it for later use.

5. Dip the meat slices in starch on both sides, so that the surface is covered with starch, then put them on the chopping board and gently beat them into even slices with a hammer. If a rolling pin is stuck in the middle of the meat, dip it in starch. Hammer until the meat is as thin as paper.

6. Boil a pot of boiling water and pour the sliced meat in turn to prevent adhesion. Boil the water for about 1 min. When the meat changes color and the starch becomes transparent, it can be fished out.

7. Pour oil into the pot, add onion, ginger and garlic until fragrant, and pour in 2 tablespoons of bean paste and stir fry 1 tablespoon of hot pot bottom material.

8. Add two bowls of water, add 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce and 3g of white sugar, season and boil, filter residue with a sieve to keep soup, and add bean sprouts, Flammulina velutipes, bean skin and lunch meat to cook.

9. Remove all the side dishes, put them at the bottom of the bowl and spread the meat slices.

10. Spread minced garlic, Chili powder and pepper powder on the sliced meat, pour a spoonful of hot oil and stir well.

Needle root

1. Peel the lotus root and cut it into cubes.

2. Cut the dried red pepper into sections and wash the seeds. Dice the green pepper.

3. Pour diced lotus root into boiling water and blanch for 2 minutes, then remove it for later use.

4. Stir-fry minced garlic and pepper in hot oil, add red pepper and diced green pepper and stir-fry until fragrant.

5. Add the diced lotus root and stir fry for 1 min.

6. Add 1 tablespoon of soy sauce, 1 tablespoon of sugar, 3g of salt, 1 tablespoon of cumin powder for seasoning, and then add a small amount of water to make the seasoning fully mixed, and then collect the juice and take it out of the pot.