(1) Punch the baby cabbage from the middle, then cut the root into triangles to remove it, and cut the baby cabbage into thick strips longitudinally. Of course, if it is too long, you can break it and take 300 grams of the cut baby cabbage for later use.
Chop onion10g, ginger10g, and garlic lo-0g. Cut three dried red peppers into pieces for later use. A little pepper is reserved.
Pork belly100g slice for later use.
(2) Boil the oil in the pan, pour it out while the oil is hot, then pour in cold oil to heat it, stir-fry the pork belly, add pepper segments, pepper, onion, ginger and garlic powder when the oil comes out, stir-fry until the pepper changes color, add 5g of Pixian watercress,10g of soy sauce, stir 3g of oyster sauce evenly, add baby cabbage, and quickly turn over. Then put the doll dish into the dry pot (if you like onion to pad the bottom of the pot, you can fry it in advance and spread it on the bottom of the pot. Personally, I like to add only the doll dish). The delicious doll dish in the dry pot is ready. I hope you like it.
Another way? Wawacai vermicelli
Prepare ingredients:
Baby dish, Longkou vermicelli, onion, ginger, garlic, chopped pepper, vegetable oil, salt, chicken essence, soy sauce.
Cooking steps:
Clean the baby dish, cut it into small pieces with a vertical knife for later use, onion, ginger and garlic, chopped pepper and minced for later use. Boil the pot with clear water, blanch the baby cabbage, and drain it with a colander for later use. Then put the vermicelli in the pot and cook it, and take it out with a colander for later use. Doll dishes are placed in a circle on the plate with vermicelli in the middle. Put oil in the pan, heat until it is half done, add onion, ginger and garlic until fragrant, then add chopped pepper and stir-fry until fragrant, and add soy sauce, salt and chicken essence. Spoon it over baby cabbage and vermicelli, and serve.