Stir-fried artificial meat (soybean protein meat) with cabbage, first soak the dried artificial meat in hot water, wash and drain the cabbage, and separate the leaves from the side. The purpose of separation is that it is not easy to fry cabbage, but to fry cabbage first. Cabbage is easier to taste with a diagonal knife. Just tear the leaves by hand. Cut onions, ginger, garlic, and dried peppers, and then cut the soaked artificial meat into strips of 1cm. The materials are ready.

Heat the pan and pour oil. Stir-fry shallots, ginger, garlic and dried peppers in oil. Add cabbage and stir-fry for 2 minutes. Don't add salt yet. Adding salt will help the cabbage to juice easily. Then put the cabbage leaves in the pot and continue to stir fry. When they are 6 or 7 ripe, add the artificial shredded pork and stir fry evenly. Start seasoning, add salt, thirteen spices, Nande, soy sauce and balsamic vinegar. Stir-fry until the cabbage is completely cooked, add the chicken essence, and a delicious artificial meat of hot and sour cabbage is out of the pot. A wowotou and a bowl of sweet potato porridge will solve the simple coarse grain dinner.

There are many ways to make artificial meat, such as stir-frying, cold salad, braised dishes and hot pot with radish and pork belly, and making it into spicy strips is a childhood memory.