Dry Wok Korean Radish With Spicy Sauce

The ingredients

　　large Napa cabbage 400g

　　pork belly 100g

chopped scallions

red chili pepper 20g

green chili peppers 30g

dark soy sauce 20ml

oyster sauce 15g

　　sugar 2g

salt as needed

rice wine 10ml

　　monosodium glutamate a little slightly

How to make Dry-Fried Spicy Napa Cabbage

1. Prepare all the ingredients..

2. Clean and slice the pork belly, cut the green and red chili peppers into circles, chop the scallions.Red bell pepper 3. 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.