1. Prepare half a cabbage, remove the roots and tear it into small pieces, remove the hard sticks inside, wash it with clear water after treatment, and drain the water for later use.
2. Cut the garlic into thin slices, break the millet pepper from the middle and put it in the same pot. Prepare a small piece of fat pork, shred it for later use, or fry it directly with lard.
3. Burn the oil in the pan, pour out the hot oil after fully sliding the pan, add the cold oil, pour the cut shredded pork after the oil is hot, fully stir-fry the fat oil inside, and stir-fry the shredded pork until it is slightly burnt.
4, then pour in garlic slices and millet pepper, stir fry together to give garlic flavor.
5. Add the cabbage with controlled moisture, stir fry quickly for 30 seconds on high fire, and let the moisture evaporate quickly. After the cabbage is slightly soft, add 5 grams of soy sauce to refresh it and turn it over quickly. Add 2 grams of salt, 65,438+0 grams of chicken essence and 65,438+0 grams of pepper, and add a little sugar to make it fresh. The appropriate amount of sugar is not sweet.
6. Then pour a little bright oil from the pot to make the dishes shine, continue to stir fry and turn all the seasonings evenly, and then put them on the plate.