The ingredients

　　largeNapa cabbage400g

　　pork belly100g

chopped scallions

redchili pepper20g

green chili peppers 30g

dark soy sauce 20ml

oyster sauce 15g

　　sugar2g

salt as needed

rice wine 10ml

　　monosodium glutamate a littleslightly

How to make Dry-Fried Spicy Napa Cabbage

1. Prepare all theingredients..

2. Clean and slice the pork belly, cut the green and red chili peppers into circles, chop the scallions.Red bell pepper3. In a wok, add oil and sauté the chopped scallions and red chili pepper until fragrant.

3. Heat oil in a wok and stir-fry the scallion and red chili pepper until fragrant.

4. Add the sliced pork belly and stir-fry.

5. Stir-fry the five-spice pork until it releases oil and turns slightly yellow.

5. Stir-fry until the pork belly is slightly golden and rendered fat.

7. Pour in some cooking wine and stir-fry until fragrant.

6. Then add the green chili peppers and stir-fry until fragrant.

9. Add oyster sauce.

7. Pour in rice wine and stir-fry until fragrant.

11. Slice the Chinese cabbage and stir-fry it.

8. Add dark soy sauce.

13. Add sugar and continue stir-frying.

9. Add oyster sauce.

15. Serve the cabbage on a dry wok with an alcohol stove, heating it while eating.

10. Stir-fry until the pork belly is well colored.

The five-spice pork should be cut thin, fried until it releases oil and is slightly yellow before adding seasonings to color it.

11. Add the sliced Napa cabbage and stir-fry.

The amount of chili peppers can be adjusted according to personal preference.