Cabbage, also known as cabbage, is a common steamed dish, and I especially like cabbage. Choosing cabbage is also tricky. Different varieties, its taste is completely different, some are delicious, and some are hard to swallow. Cooking process: the cabbage should be cleaned when it is brought back. Pick each cabbage, soak it in a basin for a while, and then rinse it. Raw pork is best made of thinner tenderloin, and the bought meat is washed and sliced. Cut ginger and garlic into shreds, pat garlic flat, cut into pieces, and cut dried Chili into sections.

After cooking oil is put into the pot and heated to six perfection, first put it into the ginger and garlic wok, and put in the dried Chili to fry it into the aroma of pepper. Then add small meat to the wok. When cooking the sliced meat, stir-fry it slowly with slow fire until the raw pork turns slightly yellow, and add rice wine. Then put the cabbage in and fry until it is 70% cooked, then add the soy sauce, vinegar, salt and garlic and mix well. After frying, sprinkle monosodium glutamate on it and take it out of the pot. Cabbage contains phosphorus and vitamin U, which is a vegetable that many people often eat. When cooking, it is best to sprinkle a piece with your hand without a knife, which can keep more vitamins from losing, and the fried shredded chicken tastes more delicious. Choose cabbage 350g, lean slices 100g and 2 dried red peppers.

First, break the cabbage into large areas, wash it, drain the water, and dry the red pepper to remove the seeds and cut into strips. Put the pot on fire, add green vegetable oil to heat it, first fry the small meat, then take it out, then fry the dried red pepper, winter shavings and ginger slices, add cabbage and stir-fry until the dish is shiny and uncooked, then put the small meat into the pot, add seasonings such as edible salt, white sugar and white pepper, and stir well to get out of the pot and set the plate. Materials for stir-fried meat with cabbage: 1 cabbage, pork belly, 5 dried peppers, garlic, ginger, oil consumption, soy sauce, pepper oil and salt. Process method: break cabbage into small pieces, rinse with tap water, and drain water for reservation.

Slice pork belly, cut dried pepper into sections, peel garlic and cut ginger slices, and set aside. Heat the pot, add oil, put it into the pot with pork belly and stir-fry until the meat loses color, then put it into the pot with dried Chili, ginger, garlic and then stir-fry until the meat turns slightly yellow and smells fragrant, put it into cabbage, add proper amount of salt, oil consumption and soy sauce, and stir-fry until the cabbage is cut off, sprinkle with pepper oil and stir-fry, and then put it out of the pot and set the plate. One cabbage, about 2 kg, is cut from the middle to remove the stem of the head. Then sprinkle them into pieces with uniform size, put them into a clear water pool, clean them and take them out for reservation. Step 2, prepare food in advance, with 5 grams of ginger cut into slices, 3 grams of garlic cut into slices, Chili dried 10 grams cut off, and 20 grams of pork belly cut into slices for reservation. Step 3, put the pork belly in the pot and stir-fry it into animal oil, stir-fry it with ginger, garlic and Chili, and add some light soy sauce for a little coloring. Stir-fry cabbage for 2 minutes, then convert to smoke, old cool, monosodium glutamate and salt. Just stir well. Step four, turn off the fire and set the plate. A cabbage fried meat is made.