1. Prepare the ingredients, wash, and slice the meat.
2. Don't use a knife to cut the cabbage. You can tear it piece by piece with your hands. It feels better than a knife. .
3. Stir-fry the meat first, put oil in the pan, heat it to 70% heat, put the seasoning ginger garlic chili in, stir fry, pour the meat in, stir fry, after the meat has a little oil, add cooking wine and soy sauce.
4. Pour in the cabbage and stir-fry until 8 is ripe, season with salt, and stir-fry for a few more times before it is cooked.
Tips:1: I have a more refreshing version. If you like to eat heavy flavors, you can add bean drum and prickly ash, etc.;
2: I prefer the meat that is fragrant and fragrant. If some people like to eat the meat more tenderly, you can fry the meat of the third step and serve it, and then stir-fry the cabbage separately. When the cabbage 8 is mature, pour the meat into it. This is also very delicious.
