All kinds of pickles, 250g lean meat.

An onion

condiment

Appropriate amount of soy sauce, appropriate amount of thirteen spices

MSG half a spoonful of sugar 1 spoon.

Proper ginger juice

Practice steps

1

Prepare ingredients.

2

Cut the meat into long pieces. The pickles I use are Chinese cabbage, radish tassels, carrots and cowpeas. Cut the ingredients separately and cut the onion into small pieces.

three

Heat the wok and add the blending oil. Add the sliced meat.

four

Stir-fry until the meat slices turn white and broken. Add onions and pickled peppers.

five

Add a little light soy sauce and thirteen spices, add sugar to taste, and stir-fry the peppers in the pot to make them fragrant.

six

Add all the pickles and stir fry.

seven

You can add a little water to boil, release the salt in the kimchi, then add the right amount of salt as needed, and add monosodium glutamate to taste.

eight

Put it on a plate and eat it out of the pot.