The cabbage back to the pot meat with full color and flavor, the fat meat is fragrant but not greasy, and it is a cold meal in winter

 

Cabbage back to the pot meat

 

Ingredients and ingredients: pork belly, cabbage, garlic cloves, green chili, ginger, cooking wine, light soy sauce, bean paste, salt

Add water to the pot, add the pork belly, add a spoonful of cooking wine and ginger slices, and bring to a boil over medium heat for 6 minutes

After 6 minutes, turn off the heat and simmer for 5 minutes, remove and let cool and cut into slices

Cut the garlic cloves, shred the peppers, and tear the cabbage into small pieces by hand

Heat the wok and pour in the oil, add the garlic cloves and stir-fry until fragrant

Add the pork belly and stir-fry until the pork belly is colored

Blanch the cabbage in boiling water and set aside

Add a spoonful of bean paste and stir-fry the red oil

Add the cabbage and stir-fry evenly, adding a little light soy sauce

Add the green chili peppers, add a little salt, stir-fry evenly, and then remove from the pan