Chinese cabbage, half a dried pepper, a little.

Pork belly 5g soy sauce 1/4 spoons.

A quarter spoon of steamed fish drum oil? Ginger 2g

1/4 teaspoon garlic 2g balsamic vinegar.

Pepper 1 g cornmeal a little

Practice of tearing cabbage by hand in dry pot

Step 1

Half a cabbage is enough. Cut the whole cabbage in half. Don't tear off the outermost layer. The tender color inside is also better. Tear the leaves into a uniform block by hand, which is slightly larger.

Second step

The stem was torn to pieces by itself.

Third step

Soak the torn leaves and stems in salt water for a while and drain them for later use.

Fourth step

Slice pork belly for later use. In fact, bacon is also a good choice. Last time it was fresh pork belly. Today, I used bacon. I cut the fat meat and lean meat separately.

Step five

If it is fresh pork belly, marinate it in advance: add a little soy sauce, pepper, cooking oil and cornstarch and marinate for a few minutes.

Step 6

Sliced ginger and garlic

Step 7

Put water in the pot, boil it, put it in the cabbage stalk, blanch for a few seconds, and drain the water.

Step 8

Oil the pan, stir-fry a few peppers, and then pick them up.

Step 9

Add ginger slices and garlic slices to make them fragrant.

Step 10

Add some dried peppers. Many people say that peppers are easy to fry. Dried peppers can be soaked in cold water before cooking, except for a small fire, which will be much better.

Step 1 1

Pour in the marinated meat slices and continue to fry together.

Step 12

Pour in a little soy sauce

Step 13

Stir-fry cabbage leaves with drained water on the fire for a long time.

Step 14

Add the stalks and stir fry quickly.

Step 15

Season with a little steamed fish drum oil and a little balsamic vinegar, and finally add a little salt. Chicken powder can be served.

Step 16

The more stewed, the more fragrant the back.