Cooking Steps

1. 

   Step1:1. Remove the old core from the cabbage. Tear the cabbage into pieces by hand. The cabbage should not be too small. Cut the red pepper and onion into sections. Cut the ginger into slices. Slice the garlic for use.

2. 

   Step2:2. Scald the minced pork in cold water. Change the water again. Add onion and ginger. Some yellow rice wine. Boil for 10 minutes. Turn off the heat and simmer for 20 minutes.

3. 

   Step3:3 take out the streaky pork and slice it for use.

4. 

   Step4:4. The cabbage is dehydrated and the oil is not put in the pot. When the pot is hot, put it into the cabbage and bake for 2-3 minutes. Add a little water in the middle of the way to make the cabbage dehydrate faster. The cabbage is a little bit collapsed and full.

5. 

   Step5:Put a small amount of oil in the 5 pot. Stir fry the ginger and garlic. Stir the pork in a small heat. When the meat is transparent, add the knife. Stir the red oil in Pixian bean paste.

6. 

   Step6:6 add in the Douchi, sweet noodle sauce, cabbage and stir fry together.

7. 

   Step7:7 seasoning, add a small amount of rice wine, sugar, salt, soy sauce and stir fry beside the pot. Put in the red pepper section. Stir evenly over high heat.

8. 

   Step8:Pour in vinegar by the side of the pot before leaving the pot.

9. 

   Step9:9 finished product