250g of lean pork (or beef) and 200g of Chinese cabbage (or other seasonal vegetables, commonly used in Sichuan lettuce).

50g of Pixian watercress (3 tablespoons), 25g of cooking wine (1.5 tablespoons), 25g of starch (1.5 tablespoons), 2g of salt (about 1.2 teaspoons), a small amount of chicken essence, and 0g of dried pepper 10.

Practice:

1, cut lean meat into 5 cm long, 2.5; Cm wide, 0.3 cm thick, big and thin (only about, not strictly measured, shorter and thinner would be better). If they find it difficult to cut, you can slightly cool the meat in the refrigerator until it is hard, and some pieces of meat starch, cooking wine, salt and a small amount of water will absorb slightly salted meat and get ready.

2. Wash the Chinese cabbage and tear a large leaf by hand, and slice the upper part of the Chinese cabbage with an oblique knife; Wash green onions and cut into sections; Cut the pepper segments with scissors; Pixian county prepares chopped watercress;

3. Pour 30 grams of oil into the pot, add pepper and pepper, stir-fry until the fire is reddish brown, and remove it for later use.

4. On the fire, stir-fry the shallots in the pot, then add the cabbage to explore the raw materials and spread them in a bowl.

5. After the pot is hot, pour in 30 grams of oil, watercress and ginger and stir fry in Pixian until the oil is fried.

6. Add the broth and boil.

7. Put the marinated meat into the pot, spread it evenly with chopsticks, and add soy sauce, chicken essence, sugar and seasoning when the meat is scattered.

8. Pour the meat and soup into the paved cabbage bowl.

Stir-fried peppers and chopped peppers are sprinkled on the meat, and even garlic powder is sprinkled on the meat.

10, wash the pan, dry it, add 40 grams of oil, and turn it into 9 heat (smoking), and then pour the meat with even hot oil.