1. Wash the leaves of the cabbage.
2. Tear it by hand into a block of normal size.
3. Cut the meat into 2 cm square slices 0.2 or 0.3 cm thick.
4. Cut the green onion into diced pieces and the ginger into small grains.
5. Take a group photo of several materials, ha ha.
6. Pour the right amount of oil in the pot, add the right amount of salt, and stir-fry the meat slices. The heat should not be too high, as it will stick to the bottom of the pot.
7. When the meat is about to change color, add cooking wine, clear soy sauce, and fry.
8. Add green onion and ginger and stir fry to create a fragrance.
9. Pour the cabbage, turn on high heat, and stir fry.
10. Add pepper powder and salt, and continue to fry.
11. When the cabbage is 80% cooked, add dried chillies to increase the spiciness and color.
12. Stir-fry evenly and serve.
13. Finished product.
Tips:The cabbage must be torn to a uniform size so that the cabbage has the same degree of maturity. If you want something more spicy, you can add more dried chili powder.
