Ingredients: spicy cabbage 200g, pork ribs (pork belly) 150g.

Accessories: 50g green pepper, beef 10g (lean meat).

Seasoning: onion 30g, ginger 20g, garlic 20g (white skin), douban hot sauce 10g, soy sauce 10g, cooking wine 10g, sugar 4g, salt 6g and lard 25g (refined).

Exercise:

1、? Spicy cabbage is cut into strips about 1 cm wide.

2、? Pork belly is cut into chunks about 0, 5 cm thick.

3. Put a little oil in the pot. When the oil is hot, add the pork belly and stir-fry until it is moist and slightly curly. Pour a little spirit Erguotou.

4. Add shredded onion and ginger and stir well. Add spicy cabbage and stir well.

5、? Korean hot sauce, a little rice soup and a little glutinous rice flour are mixed into soup and poured into the pot.

6. Cover the pot and simmer for more than 20 minutes, turning it over several times during the period to prevent the pot from sticking. Add a spoonful of sugar to taste before cooking.

Nutritional value:

Antibacterial effect: Lactic acid bacteria produced by spicy cabbage fermentation have sour taste, which can inhibit harmful bacteria in human intestine after eating, thus preventing abnormal fermentation in intestine and inhibiting the damage of bad pathogens to human intestinal environment.

Cellulose can prevent enteritis and colitis: the raw material of spicy cabbage itself contains a lot of cellulose, which can prevent constipation and intestinal diseases such as enteritis or colitis.

Regulation of Lactic Acid Bacteria: The main raw material of spicy cabbage contains a lot of water, but the nutrients are not rich, but the lactic acid bacteria contained in it can inhibit the reproduction of harmful bacteria in the intestine, promote the secretion of "acid green enzyme" that decomposes protein in the stomach, and regulate the normal distribution of microorganisms in the intestine.