Third-line meat 1 kg

Proper amount of oil

5 slices of ginger

Garlic 5 cloves

2 dried peppers

20 Zanthoxylum bungeanum granules

A onion

Fennel right amount

Cinnamomum cassia proper amount

chinese anise

villous amomum fruit

Appropriate amount of fragrant leaves

Proper amount of orange peel

A spoonful of sugar

A spoonful of watercress.

Half a spoonful of chicken essence

Practice editing

1. Prepare lettuce stems.

2. Peel and wash the lettuce stems.

3. Wash the lettuce stems and cut into pieces.

4. Third-line meat is depilated and washed.

5. cut into pieces.

6. Wash fennel, cinnamon, star anise, fragrant leaves, orange peel and cardamom and put them in a bowl.

7. Wash ginger, garlic and dried peppers and cut into sections. Wash the peppers and put them in a container for later use. Wash and chop onions.

8. Put oil in the pot and heat it.

9. Pour in the meat and stir-fry the oil. The meat has shrunk badly, so take it out.

10. Leave oil in the pan (scoop more oil) and add sugar to stir fry.

1 1. Stir fry until the sugar bubbles.

12. Add watercress and stir-fry until fragrant. Then add spices, peppers, ginger and pepper, stir-fry to get the fragrance.

13. Stir-fry the seasoning and add the fried meat.

14. Add the cut lettuce stems and stir-fry twice.

15. Add appropriate amount of water to boil. Water should not flow through lettuce stems. Bring the fire to a boil, then simmer for about 20 minutes. Add the right amount of salt and chicken essence after cooking.

16. Put it in a container and sprinkle with chopped green onion.