1, materials: 350 grams of pork, 200 grams of cabbage, 3 tablespoons of bean paste, 1 tablespoon of cooking wine, 2 tablespoons of starch, 1 tablespoon of salt, 10 grams of dried chili peppers, 20 peppercorns, 400 milliliters of water, 120 milliliters of oil, 1 tablespoon of soy sauce, 1 tablespoon of sugar, 4 grains of garlic, 1 piece of ginger, monosodium glutamate, green onion, each moderate.

2, the lean meat cut into large and wide thin slices (about 1 finger long, 2 fingers wide), with starch, cooking wine, salt and a small amount of water to the meat to grasp well, a little marinade to be used.

3, the cabbage washed, leaves torn into large pieces, vegetable gang with a knife cut into thin slices diagonally; ginger washed and minced.

4, green onions cleaned and cut into scallions; dried chili peppers cleaned and deseeded and cut into sections; bean curd chopped to use, garlic cleaned and chopped.

5, 50 ml of oil in the pot, put the dried chili pepper and pepper, fry with medium heat until brown-red, fish out for use.

6: Turn up the heat, add the scallions to the pan and stir-fry, then add the cabbage, stir-fry to break up the color, then spread in a large bowl and set aside.

7: Heat a wok, add 50 ml of oil and stir-fry the bean curd and ginger until red in color.

8: Add broth and bring to a boil, then add the marinated meat to the pot and scatter with chopsticks.

9: Add soy sauce, monosodium glutamate (MSG) and sugar to taste when the meat is cooked until it falls apart and changes color.

10: Pour the sliced meat and broth together into a large bowl lined with cabbage.

11: Mince the pre-fried dried chili peppers and peppercorns and sprinkle them on top of the meat, and evenly sprinkle the minced garlic on top of the meat.

12, clean and dry the pot, put 20 ml of oil, high heat until the smoke, the hot oil evenly poured in the bowl of meat can be.