Chinese cabbage preserved mustard greensmutton braised in soy sauceingredients:pork belly, dried Chinese cabbage, bamboo shoots, garlic, green and red bell peppersstar anise；cinnamonSzechuan peppercornsSzechuan peppertofupaste, light soy sauce,dark soy saucesalt,sugarcane sugar；

mutton braised with Chinese cabbage and bamboo shoots:

1. Cut the pork belly into slices; soak the bamboo shoots.

2. Crushed tofu paste is mixed with light soy sauce, sugar, and dark soy sauce, then poured over the cooked pork belly slices to marinate until flavorful;Food Network

3. Heat oil in a wok, add garlic cloves, stir-fry until fragrant, then add the Chinese cabbage and soaked bamboo shoots, season with sugar, light soy sauce, and dark soy sauce, and stir-fry evenly, adding some water if necessary;

4.steamBring the water to a boil in a steamer pot, arrange the pork belly slices around the bowl, pour in the stir-fried Chinese cabbage and bamboo shoots mixture, press down to settle, place star anise, star anise, and Szechuan peppercorns on top, transfer to the steamer pot and steam for ten minutes. Turn out when done.Food Network