1. Ingredients: 1 cabbage, 50 grams of pork belly, 4 dried chili peppers (not spicy), 6-8 green onions, a small piece of ginger, 3 cloves of garlic, 2 grams of salt, cooking wine 50 ml, delicious fresh 15 ml, steamed fish soy sauce 10 ml, oil consumption 10 ml. Method: Break off the cabbage piece by piece and clean it. The onions, ginger, garlic and dried chilies are all cut into pieces, and the pork belly is cut into thin slices. Put oil in the pot and fry the pork belly first. Children who like to eat Sichuan peppercorns can first heat a pot of cold oil to fry the Sichuan peppercorns until they become fragrant and then remove them. Fry the pork belly until slightly charred and the oil comes out, add the onions, ginger, garlic and dried chili peppers and stir-fry for half a minute. Pour all the cabbage in and sauté over high heat for two minutes. Sprinkle cooking wine along the edge of the pot, add some salt and fry for another minute. Add oil, add delicious fresh fish, add steamed fish soy sauce, continue to stir-fry for one minute and remove from the pan.

2. Ingredients: 250g cabbage, 100g pork belly, 4 dried chili peppers, 3g garlic slices, 1 teaspoon balsamic vinegar, 2 teaspoons soy sauce, 1 teaspoon each salt and cornstarch, 2 teaspoons oil , 1 teaspoon cooking wine. Method: Wash the cabbage and tear it into small pieces by hand, wash and cut the dried chili pepper into sections, wash and slice the pork belly and marinate it with cornstarch, cooking wine, and soy sauce for a while. Heat the oil in the pot until it is 50% hot. Add the pork belly slices and fry over low heat to remove the oil. Add a little salt and serve. Leave oil in the pot, heat until hot. Fry the chili segments and garlic slices until fragrant. Turn to high heat, add beef cabbage and stir-fry until half-cooked. Add pork belly slices and balsamic vinegar, stir-fry evenly and serve.

3. Ingredients: 300 grams of cabbage, 5 grams of garlic (white skin), 10 grams of green onions, 15 grams of vegetable oil, 3 grams of salt, 2 grams of MSG, 2 grams of chicken essence, 5 grams of soy sauce, 10 grams of vinegar . Method: Tear the cabbage into large pieces and put it in water for later use. Add tea oil and garlic slices and stir-fry until fragrant. Add the water and stir-fry the cabbage. Add seasonings and broth and bring to a boil. Thicken the cabbage, put it into a dry pot, and sprinkle with green onions. That’s it.