Main ingredients: 400 grams of moss cabbage, 100 grams of tenderloin.

Accessories: 2 cloves of garlic, 4 dried chili peppers, salt, 15 grams of soy sauce, corn starch 7 grams, a small amount of thirteen spice powder, 10 grams of cooking wine.

Practice steps:

1, the moss cabbage to remove the roots and pick the leaves, put into a pot, add a little salt in the water to soak, wash.

2, the washed moss cabbage water control, the stem and leaves separate.

3, garlic slices, dried chili pepper cut small pieces of spare.

4, pork tenderloin in a slightly frozen state shredded.

5, cut the shredded meat into a bowl, add 1 tablespoon of flavorful fresh soy sauce, 1 small spoon of cooking wine, a drop of thirteen spice powder and half a tablespoon of corn starch.

6. Scratch and mix well, and marinate for 10 minutes.

7. Heat oil in a wok (a little more than usual for stir-frying) and add the shredded pork.

8, quickly stir-fry until the shredded meat brown.

9, leave a moderate amount of oil in the pan, put the garlic and dried chili pepper burst out of the flavor.

10, into the moss cabbage stems.

11, the moss cabbage stems stir-fry over high heat until 7, 8 mature.

12, then the moss cabbage leaves into the pot, and moss cabbage stems and stir-fry together over high heat.

13, to be moss cabbage leaves stir fry collapse into the fried meat, continue to stir fry over high heat.

14, and finally add the right amount of salt and chicken stir fry evenly.

15, out of the pot to plate.