1. Slice the cabbage into slices, fry the aniseed, Chinese pepper, and tree pepper until fragrant. Put the green onion and ginger in the pot. Fry the cabbage slices in the pot, season them, add a small amount of water to the mouth; fry for 3 minutes until the cabbage is dead.
2. Put the fried pieces of meat and continue to cook for another minute. Seeing that it is in vain now, the color before the pan is mixed so that only the cut noodles of the cabbage will change color. The dishes are beautiful.
3. Use the soy sauce to color the mixture before serving. The soup must be small, and controlling the amount of soup is the key to the success or failure of this dish.
Tips:The cabbage must not be over-cooked, and it must have a taste after being out of the pot. Only in this way can the tenderness of the meat be reflected and the perfect combination of the lightness of the cabbage.
