Ingredients: Beef cabbage, pork belly slices, dried chili peppers, garlic, Sichuan peppercorns

Tear the beef cabbage leaves into large pieces by hand, and remove the roots and stems. Tearing by hand can retain the moisture of the vegetable better than cutting with a knife. The texture is crispier.

Cut the dried chilies into sections, slice the garlic, soak the torn beef cabbage in water, and rinse with running water. Drain and set aside. In some places, it is not recommended to wash vegetables, because too much water will affect the appearance of the vegetables. Considering the pesticide residue and hygiene point of view, I wash them and then drain as much water as possible. Then make a sauce, add a little salty light soy sauce and a little Maggi fresh and spicy fresh dew, then add a little sugar and stir evenly.

After the pot is hot, add oil, add a little more oil, and then add the pork belly slices to the pot and stir-fry over medium-low heat.

After the fat is fried and the fat part becomes transparent, add the dried chili segments, garlic slices, and Sichuan peppercorns to the pot. Stir-fry, but don't use too much heat to avoid burning the ingredients.

Wait until the aroma of peppercorns and garlic slices comes out, then put the beef heart into the pot, turn on the highest heat, and turn the vegetables over Stir fry.

Turn the pot and stir-fry more so that the vegetable leaves can pass through the oil.

Wait for the leaves to shrivel After it goes down, add the sauce, stir-fry quickly and it's ready to serve.

The fire at home is still not strong enough, and the soup is a bit hot. The pot is not as steamy as in the restaurant, but it is fine to eat at home, and it is very good. < /p>