pork belly

100g

Songhuacai

500 grams

garlic leaves/shoots

80 grams

ingredients

oil

of appropriate amount

salt

of appropriate amount

cooking wine

15ml

soy

15ml

granulated sugar

of appropriate amount

Sichuan pepper

of appropriate amount

green pepper

of appropriate amount

chili

of appropriate amount

step

1. Get all materials ready.

2. Wash the pork belly and slice it for later use.

3. Wash the green garlic and green red pepper, and cut them into pieces and small grains for later use.

4. Break the cabbage into small pieces, soak it in light salt water for 10 minute, take it out and rinse it with clear water for later use.

5. Boil boiling water in the pot, pour in the cabbage, add Jamlom salt, and boil over high fire.

6. Pick it up and rinse it with flowing clean water, and drain it for later use.

7. Put oil in a hot pot. When the oil is burned to 60% heat, add pepper, soak in medium and small fire, and add pork belly.

8. Stir-fry in Aauto Quicker until the pork belly turns to color and turns golden yellow, then add the cabbage.

9. Stir fry a few times and add sugar.

10. Stir-fry continuously, stir-fry cauliflower, and add cooking wine.

1 1. Stir-fry evenly, add green garlic, green and red pepper and soy sauce, and stir-fry until the green garlic breaks.

12. Transfer to a hot casserole, season with salt and dish.

13. Add green garlic and green red pepper, stir-fry and cut off raw materials.