Cut the lean meat into large and wide pieces (about 1 finger length and 2 finger width), grab the meat evenly with starch, cooking wine, salt and a little water, and marinate for later use. Wash the cabbage, tear the leaves into large pieces, and slice the vegetables obliquely with a knife; Wash ginger and cut into powder. Wash onion and cut into onion segments; Cleaning dried capsicum, removing seeds, and cutting into sections; Pixian watercress is chopped for use, and garlic is washed and minced. Pour 50 ml of oil into the pot, add dried Chili and Zanthoxylum bungeanum, fry over medium heat until brown, and take out for later use. Turn to high heat, stir-fry onions in the pot, then add cabbage, stir-fry until raw, and spread it in a big bowl for later use. Heat the pan, then pour 50 ml of oil, add Pixian watercress and Jiang Mo, and stir-fry until the color turns red. Add the broth to boil, put the marinated meat slices into the pot and poke them away with chopsticks. Add soy sauce, monosodium glutamate and sugar to taste when the meat slices are cooked until they are scattered and discolored. Pour the sliced meat, soup and cabbage into a large bowl. Chop the pre-fried dried pepper and pepper and sprinkle them on the meat slices. Garlic powder is also evenly sprinkled on the meat slices. Wash and dry the pan, add 20 ml of oil, and pour the hot oil evenly on the meat slices in the bowl after the oil fume comes out.