Cooking Steps

1. 

   Step1:Wash the meat. Put it in the pot and cook it. When cooking, you can add some green onion, ginger, prickly ash. Don't cook too long. Half an hour You can't have more

2. 

   Step2:Clean up the cabbag

3. 

   Step3:Carefully and diligently cut the cooked and cooled meat into 3mm or so even slices. It's as thick as two toothpicks

4. 

   Step4:Scoop up Pixian Douban sauce, chop it up, chop up some Douchi by the way, and tear up some cabbage depending on the situation

5. 

   Step5:Put a lump of lard in the pot. Heat it u

6. 

   Step6:Throw in the sliced mea

7. 

   Step7:For a whil

8. 

   Step8:Carefully stir up the oil. It's a little curly when you pull it to the meat slices. It's up to your taste to decide whether to pull it to such a scorched yellow color

9. 

   Step9:Add chopped Douban sauce and Douch

10. 

    Step10:At that time, the sweet sauce was too far away from me to go and take it without adding (- 3

11. 

    Step11:Pick and pull carefull

12. 

    Step12:Stir fry a little. It smells delicious

13. 

    Step13:Throw in the cabbag

14. 

    Step14:Pick and pull wel

15. 

    Step15:Stir fry until you like, then you can turn off the fir

16. 

    Step16:Come on, open your mout

17. 

    Step17:The oil in the meat is stir fried. It's fragrant and spicy. It's not greasy at all

18. 

    Step18:Cabbage is soft and a little sweet. It's not greasy and it's fragrant with meat

19. 

    Step19:It's delicious with rice. I can't take a picture when I eat it