Cut fresh pork into small pieces. Personally, I don't like fat. So I only choose lean meat. Tear the cabbage into large pieces by hand, wash it, control the water, slice the ginger, cut the onion into chopped green onion, and prepare dried pepper and pepper. Heat oil in a pot, add onion, ginger and pepper and stir-fry the incense pot. Then add pork and stir fry. Stir-fry until the meat changes color, add soy sauce and Chili sauce and stir well. Then put the cabbage in and stir fry.

The cabbage will come out after a little stir-frying without adding water. Because this season's cabbage is tender. Stir-fry the cabbage for about three minutes, then cover it and stew for five minutes. Then add salt and monosodium glutamate and stir well. Turn off the fire and put the plate on the table. Remember to stir-fry the pork first, stir-fry the pork to taste and color, and then stir-fry the cabbage, because the cabbage is tender, so it will soon be soft.

Chinese cabbage

Chinese cabbage, a Brassica plant in Cruciferae, is known as the "king of vegetables". Chinese cabbage is native to northern China and is cultivated all over the country. /kloc-was introduced to Japan, Europe and America in the 0/9th century. It has broad green leaves and white side dishes. Many leaves are tightly wrapped together to form a cylinder, and most of them will form a dense head.

The leaves wrapped inside are light green or even light yellow because they can't see the sun. The leaves of Chinese cabbage are slender light green, and the leaves of Chinese cabbage are dark green, forming a loose cowhide-like head.