Chinese cabbage, tomato and potato chips stir-fry is a special flavor stir-fry in Northeast China. It is made of Chinese cabbage, tomatoes, potatoes, green peppers and other ingredients that can be seen everywhere in the northeast, and then fried with pork belly. Fresh and refreshing, delicious and unique. The following is a brief introduction to the common practice of stir-frying tomato and potato chips with Chinese cabbage.

Tools/materials: cabbage 150g, tomato 1, potato 1, spicy green pepper 1, pork belly 150g.

Onion, ginger, salt, monosodium glutamate, pepper, cooking wine, soy sauce, oyster sauce, oil.

Tear the cabbage into pieces by hand, clean it with water and control the moisture.

Wash tomatoes with clear water, control the moisture, and cut into pieces.

Peel the potatoes, wash them with clear water, control the moisture and slice them. Soak in water to remove starch, then throw it in water several times to control moisture.

Rinse pork belly with water, control moisture and cut into pieces.

Wash the green pepper with clear water, control the moisture, and cut into pieces. Cut the onion and ginger into sections.

Heat the oil in the pot, and then add the pepper into the pot. Add the sliced meat and stir fry.

Stir-fry until the meat slices are oily and slightly white. Add cooking wine, a little soy sauce, onion and ginger and stir fry. Add potato chips and stir fry immediately.

Stir-fry potato chips until half cooked, and add tomatoes and stir fry. Stir-fry until the tomatoes are soft, add the cabbage and stir fry, and add a little oyster sauce and salt.

Stir-fry the cabbage until it is raw, add the green pepper and stir fry slightly, add the monosodium glutamate, turn off the fire and take out the spoon.