350g of pork, 200g of Chinese cabbage, 3 tablespoons of Pixian bean paste, cooking wine 1 tablespoon, 2 tablespoons of starch, salt 1 tablespoon, dried pepper 10g, 20 peppers, 400ml of clean water and oil 120ml.

working methods

1. Cut lean meat into large and wide pieces (about 1 finger length, 2 finger width), grab the meat evenly with starch, cooking wine, salt and a little water, and marinate for later use.

2. Wash the cabbage, tear the leaves into large pieces, and slice the cabbage obliquely with a knife; Wash ginger and cut into powder.

3. Wash the onion and cut it into onion segments; Cleaning dried capsicum, removing seeds, and cutting into sections; Pixian watercress is chopped for use, and garlic is washed and minced.

4. Pour 50 ml of oil into the pot, add dried pepper segments and pepper, fry over medium heat until brown, and remove for later use.

5. Turn the fire, stir-fry the onion in the pot, and then add the cabbage. Spread it in a big bowl after frying.

6. Heat the pan, then pour 50 ml of oil, add Pixian watercress and Jiang Mo, and stir-fry until the color turns red.

7. After adding clear soup to boil, put the marinated meat slices into the pot and poke them away with chopsticks.

8. Add soy sauce, monosodium glutamate and sugar to taste when the meat slices are cooked until they are scattered and discolored.

9. Pour the sliced meat and soup together with the cabbage into a large bowl.

10. Chop the pre-fried dried pepper and pepper and sprinkle them on the meat slices. Garlic powder is also evenly sprinkled on the meat slices.

1 1. Wash and dry the pan, add 20 ml of oil, and pour the hot oil evenly on the meat slices in the bowl after the oil fume comes out.