Cooking Steps

1. 

   Step1:The iron pot is very hot. Put the meat in the pot and burn the ski

2. 

   Step2:Put the cooked meat into a hot water basin and soak it. Scrape off the paste skin with a knife until the skin is golden. Wash it. Put it into a boiling pot. Add 2 pieces of ginger, 5 pieces of pepper, 1 section of shallot and a little cooking wine

3. 

   Step3:Time to cook the meat. Cut the ginger, garlic, pickled cabbage, garlic sprouts, cut the sections. Cut the two Jingtiao peppers into oblique sections and stir them in the frying pan until they are slightly pasted. Prepare the Douchi, Douban and Huajiao.

4. 

   Step4:After the meat is cooked for 30 minutes, start the pot, cool it in cold water, dry it with kitchen paper and cut into thin slices (3 mm thick).

5. 

   Step5:In the iron pot, heat the cut pork slices, add pepper, and spray in cooking wine along the edge of the pot. Stir fry the pork slices to produce oil, until the meat turns slightly yellow and the lamp socket rises (the meat slices are in the shape of a shallow bowl).

6. 

   Step6:Force off the extra oil. Push the meat aside. In the oil, put the Douchi, ginger, garlic, stir fry. Add the bean paste of beer County, stir fry the red oil. Stir evenly, then marinate the shredded cabbage, stir fried the erjingtiao pepper, stir fry for 3 minutes. Next raw soy sauce, sweet sauce, chicken essence, stir fry evenly.

7. 

   Step7:Stir fry the young garlic. It's ready to serv