1, prepare half a cabbage, tear the cabbage into even small pieces after removing the roots, remove the hard rods inside, wash it in clean water after processing, and drain the water for later use.

2. Cut the garlic into thin slices, break the millet pepper from the middle and put it in the same pot. Prepare a small piece of fat pork, cut it into shreds for later use, or fry it directly with lard.

3. Burn the oil in the pan, pour out the hot oil after fully sliding the pan, add the cold oil, pour in the cut shredded pork after the oil is hot, fully stir-fry the fat oil inside, and stir-fry the shredded pork until it is slightly brown.

4, then pour in garlic slices and millet pepper, stir fry together to give garlic flavor.

5. Add cabbage with dry water control, stir-fry quickly for 30 seconds on high fire to allow the water to evaporate quickly. After the cabbage breaks and collapses slightly, add 5 grams of soy sauce to refresh and quickly turn it evenly. Add 2 grams of salt, chicken essence 1 gram, pepper 1 gram, and a little sugar to refresh, and the amount of sugar is appropriate to avoid sweetness.

6. Then pour a little bright oil from the side of the pot to make the dishes shiny, continue to stir fry and turn all the seasonings evenly, and then serve on the plate.