Step 1: Break off the leaves of Chinese cabbage, clean them, remove the leaves as long as a cabbage stick, then change the knife and cut them into strips as thick as chopsticks, put a spoonful of salt in the basin, grab and mix them evenly and marinate them for 65,438+00 minutes, then marinate them in water to remove the raw flavor of Chinese cabbage.

Step 2: Cut the lean meat into thick slices as thick as chopsticks, then cut them into small strips as thick as chopsticks, put them into a bowl, add cooking wine 1 spoon, pepper 1 spoon, soy sauce 1 spoon, a few drops of soy sauce, egg white 1 in turn, and mix them evenly with your hands until your hands feel sticky.

Step 3: Cut the green and red peppers into small rings, cut the onions, ginger and garlic into powder, and then put them on a plate for later use.

Step 4: After the Chinese cabbage is pickled, put it in clean water and wash it twice, then take it out and dry it in water.

Step 5: Put a spoonful of oil in the wok, pour it out, and then put a spoonful of cold oil, which is what everyone calls hot pot cold oil. Then put the marinated meat strips into the wok, fry them with a medium and small torch, and take them out for later use.

Step 6: put another spoonful of oil in the pot, heat the small fire to put the onion, ginger, garlic and green pepper in, and stir-fry over low heat to give a fragrance.

Step 7: Stir-fry the seasoning, then pour in the cabbage and stir-fry for 2 minutes, and stir-fry the cabbage.

Step 8: After the cabbage is fried, add the fried pork strips, and at the same time add 2 tablespoons of balsamic vinegar, 2 tablespoons of soy sauce, oyster sauce 1 tablespoon, and sugar 1 tablespoon. Stir over high fire for seven or eight times, stir evenly, and then take out the pan and plate.