Ingredients: onion, shredded ginger, garlic, dried red pepper and pepper.

Seasoning: one scoop of lard, one scoop of soy sauce, one scoop of soy sauce, half a scoop of salt and one scoop of sugar.

Practice:

1. When the pot is slightly hot, put a spoonful of lard in.

2. After the oil is heated, stir-fry the onion, ginger and garlic. Add the dried pepper segments and pepper together.

3. Stir-fry quickly. This process must be fast. If you want to stir-fry the flavor of spices more thoroughly, you can turn down the fire a little.

4. Cut the pork slices (pork slices are cooked in advance until the pork belly is 8 ripe, fished out, drained, and then sliced. ), stir-fry the meat slices until they spit oil slightly, and the fat becomes transparent and shiny.

5. Pour in a spoonful of soy sauce and a spoonful of soy sauce. Stir-fry quickly, so that the meat slices can be colored and flavored.

6. Put the cabbage, quickly stir-fry the cabbage and the meat slices evenly, so that each cabbage leaf is covered with the oil on the meat slices.

7. Add a spoonful of sugar and a spoonful of salt, stir fry a few times quickly, and take out the pot!