material

1. Slice half a catty of pork or beef (hehe, I didn't weigh it either, I estimated it).

2. Jiang Mo 1 spoon

3.2 tablespoons bean paste

4. Cut the cabbage (Chongqing called Bao) into large pieces and slice the stem.

Cut the onion into pieces

6.5- 10 dried Chili (depending on how spicy you want it)

7. Zanthoxylum bungeanum 1 spoon

8. 2-3 cloves of garlic, diced.

9. Starch 1 tablespoon

10. Cooking wine 1 spoon

1 1. Pepper noodles (white or black).

12. Oil (it's up to you, not afraid of being fat, alas, it's upside down. )

working methods

1. Mix the sliced meat with pepper noodles, cooking wine, starch and Jiang Mo. Marinate for a few minutes. It doesn't matter if you don't pickle it. Anyway, the bean paste is full of flavor. Be careful not to put salt, because the bean paste is salty.

2. Heat the oil to 50%, add dried pepper and pepper, and fry until brown.

3. Add garlic and turn it over twice.

4. When the meat slices are fried until they are almost cooked, add the bean paste and stir-fry to give a fragrance.

5. Add cabbage and stir-fry until raw.

6. Under the onion, in the pot.