1 pork belly, cook the slices in advance, so don't write this step, don't ask me again. Xiangganpo cutting blade. Chop onion and ginger, and cut red pepper into sections.
Cabbage must be torn by hand, and the stem in the middle of cabbage leaves must be removed.
Spread a drawer cloth on the pan.
4 sprinkle 100 ml of clean water.
5 cover the pot and fire. After the steam comes out, open the lid and put in the cabbage leaves, and quickly close the lid. Turn off the heat after steaming for one minute. Take out the cabbage and drain for later use.
Have a look at steamed cabbage. Not only ripe, but also crisp.
7 take out and drain the water, put it in the pot and stir fry. Very delicious.
8 dry incense into the oil pan.
9 put the meat slices into the oil pan again.
10 fry until slightly yellow.
1 1 Take it out for later use.
12 Prepare bowl juice for later use: press 1: 1 and add Pixian bean paste and sweet noodle sauce.
13 a little soy sauce and sugar;
Jin Ming seasonings
; Chicken essence; Everyone has a little cooking wine.
14 pan with oil, saute ginger and shallots.
15 stir-fry in a bowl of juice.
16 and then pour in the fried dried incense; Stir-fry the sliced meat until it tastes good.
Pour in cabbage
18 stir quickly and evenly.
19 Add red pepper and serve.