1. Put some rice wine, dark soy sauce, starch, and finally some sesame oil in the pork filling. Don't stir it too hard, just stir well.
2. Remove the seeds of green and red peppers and cut into small cubes.
3. Just rinse the rose cabbage head, you don't need to wash it very clean, otherwise it won't taste salty. Cut into small dices like hot peppers.
4. Put the oil in the hot pan and fry the minced meat.
5. Don't use a small fire to fry until it changes color and smells. The meat is slightly dry.
6. Pour the trisatin into the pot and continue to stir fry.
7. When the aroma comes out, the vegetable oil smells, and the color is beautiful, turn off the heat and serve.
8. You can pick steamed buns and pickles, porridge and side dishes, or bibimbap. It's delicious. Put a small bowl with a lid in it and put it in the refrigerator to eat at any time.
Tips:The front of this dish is diced, and the back is stir-fried.
Simply put: Dice the vegetables, put the meat filling with sesame oil and soy sauce starch; fry the meat filling in the pan, add three dices, and fry it dry and fragrant.
Don't lighten the fire, don't wash the pickles until they are salty!
