Griddle Baby Cabbage

Method 1. Key foods 2. Processing auxiliary materials: shred onions, cut dried peppers into strips, cut green peppers into diagonal sections, mince garlic, and shred ginger 3. Cut the shallots into strips 3. Cut the pork belly into thin slices 4. Cut off the root of the lettuce and cut it into thick strips. 5. Add a little vegetable oil to the pot, put in the lettuce and stir-fry. 6. Stir-fry until medium cooked, take out and set aside. 7. Add a little oil to the pot, put the pork belly into the pan and fry. 8. Fry until the pork belly loses color and part of the fat spits out oil. Add ingredients such as minced ginger, dried chili peppers, and bean paste cut into small pieces. 9. Add a small amount of dark soy sauce to adjust the color. 10. Stir-fry evenly, then add green pepper and small onion segments and stir-fry quickly. 11. Stir-fry evenly. 12. Add the fried lettuce, an appropriate amount of oil and a small amount of white sugar. 13. Quickly stir-fry evenly. 14. Put shredded onions cut into small pieces into the stone pot and heat over low heat. 15. Just pour the fried lettuce into the boiling stone pot. Fried Shredded Belly with Chive Moss

Main Ingredients Main Ingredients: 200g pork belly 3 leeks moss Supplementary Materials: 5 dried chilies : Cooked pork belly, leek moss, dried chili pepper, Pixian bean paste 2. Cut the pork belly into shreds, cut the leek moss into diagonal sections, and chop the green onions into chopped green onions. 3. Heat the cold oil in the pan, add the green onions, dried chili peppers, and Pixian bean paste. Sauce 4. Stir-fry over low heat and add a small amount of white sugar. 5. Put in the shredded belly. 6. Stir-fry evenly and add rice wine, then add fresh soy sauce. 7. Add the leek moss. 8. Stir-fry the leek moss again until raw. Fresh shrimp with gluten

Instructions 1. Prepare food in advance 2. Cut the water gluten into chunks, cut green onions into chopped green onions, cut ginger into slices, and cut cucumbers and carrots into diamond-shaped pieces. 3. Remove the shrimp lines from the fresh shrimps, add a small amount of white pepper, rice wine, and tapioca starch to mix well and marinate for a few minutes. 4. Put the water gluten cut into small pieces into a pot of boiling water and cook for 1 minute to remove the floating oil in the water gluten. 5. Remove the steamed water gluten, squeeze out the water and set aside. 6. Put vegetable oil in the pot, put in the marinated fried shrimps and remove the color. 7. Use the remaining oil from frying the shrimps to sauté the ginger, garlic and star anise until fragrant. 8. After sauteing the condiments, pour in the blanched water gluten and carrot slices and stir-fry slightly. 9. Stir well and add light soy sauce and oil. 10. Add 1/2 teaspoon of white sugar. 11. Stir well and add fresh shrimps. 12. Add half a bowl of water 13. Cover and simmer over low heat for a few minutes. 14. Stew until the sauce reduces, add cucumber slices and stir-fry. 15. After stir-frying, thicken with water starch. (Add 1/2 teaspoon of dark soy sauce to the gordon powder to adjust the color) 16. Stir-fry quickly until the sauce is bright and coats the food.