Half a cabbage

A little dried Chili

Pork belly 5g

1/4 teaspoon soy sauce

Steamed fish drum oil 1/4 spoon.

Ginger 2g

Garlic 2g

A quarter spoon of balsamic vinegar

Pepper 1g

A little raw flour

Practice steps

1, half a cabbage is enough, the whole cabbage is cut in half, and the outermost layers are not torn off. The tender colors inside are also better, and the leaves are torn into uniform blocks by hand, slightly larger.

2, the stem is torn into pieces separately.

3. Soak the torn leaves and stems in salt water for a while and drain them for later use.

4. Slice pork belly for later use. In fact, bacon is also a very good choice. Last time, it was fresh pork belly. Today, I used bacon. I cut fat meat and lean meat separately.

5. If it is fresh pork belly, marinate it in advance: add a little soy sauce, pepper, cooking oil and cornflour and marinate for a few minutes.

6. Slice ginger and garlic

7. Add water to the pot, put it into the stem of cabbage after boiling, blanch for a few seconds, and drain the water.

8, oil the pot, add a few pepper to saute, and then pick it up.

9. Add ginger and garlic slices and make them fragrant.

10, add a few dried peppers. Many people say that peppers are easy to fry. In addition to a small fire, dried peppers can be soaked in cold water before cooking, which will be much better.

1 1, pour the marinated meat slices and continue to fry together.

12, pour a little soy sauce

13. Stir-fry cabbage leaves with drained water on fire for a long time.

14, add the stem and stir fry together quickly.

15, a little steamed fish drum oil and a little balsamic vinegar to taste, and finally add a little salt, and the chicken powder can be served.

16, the more you stew, the more fragrant it is.