2. Frozen meat should be thawed in the freezer in advance, or naturally thawed at room temperature.
3. After the frozen meat melts, cut it into pieces or shred it. Add a little salt and cooking wine first, then add egg white, and finally add starch and mix well.
4. Wash the cabbage and tear the cabbage leaves into large pieces by hand.
5. Pour the oil in the wok, add the dried peppers and prickly ash, stir-fry until it is brown, take it out for use, add the onion and saute until fragrant, then add the cabbage and stir-fry, and spread it in a big bowl for use.
6. Heat the oil in the pot again, add watercress and Jiang Mo, stir-fry until red oil, and add water to boil.
7. Put the meat slices into the pot and poke them out with chopsticks. When the sliced meat is boiled until it is scattered and discolored, add soy sauce, chicken essence and sugar to taste, and pour the sliced meat and soup into a large bowl together with cabbage.
8. Chop minced garlic, pepper and pepper, sprinkle them on the sliced meat, put oil in the pot, heat it to 90%, and pour hot oil evenly on the sliced meat.