Ingredients details: Main ingredients: pork belly, baby cabbage, dried red pepper, green garlic, onion, ginger and garlic. Seasonings: A little each of olive oil, light soy sauce, red bean paste, sugar, sesame oil, salt, chicken essence, Sichuan peppercorns, and tempeh

Production process

1. Two baby cabbages. 2. Some green and red peppers. 3. Cut the baby cabbage into pieces.

4. Put salt in the pot, heat the oil until the water boils, add the baby cabbage and blanch it for 1 minute and take it out. Control the water in the blanched baby cabbage and press it gently with your hands to squeeze out the water.

5. Cut the pork belly into thin slices, separate the white garlic, and cut the green garlic into small sections. Cut the garlic cloves into large pieces and the ginger into thin slices.

6. Heat 2 tablespoons of oil in a pot, add pork belly slices and stir-fry over low heat.

7. Stir-fry until the meat slices are cooked, add tempeh and red bean paste and stir-fry, then add garlic and ginger slices and continue to stir-fry until the color of the meat turns light yellow. Add garlic, light soy sauce, sugar, chicken essence and sesame oil to taste.

8. Finally add baby cabbage and garlic and stir-fry for a while.

9. Put the dry pot on the fire, add 1 tablespoon of oil, add the Sichuan peppercorns, and stir-fry the red pepper until fragrant. Transfer the baby cabbage to a dry pot, light the alcohol lamp and eat while it is hot.