How to make preserved meat and double vegetables

A beautiful and fulfilling childhood will inevitably affect a person's life, which has a promoting effect. Of course, childhood memories include meals cooked by our mothers, which are our most beautiful memories. However, now that I am alone outside and want to learn to do it, I just can’t do it well. In order to solve this problem, I will now teach you how to make cured meat with double vegetables.

1.1 Crush the garlic. I usually use garlic for this kind of dishes. The onion is for making sauce, and there are some left in the refrigerator.

2.2 Bacon is a private product. If you want to eat it frozen, you can just cut a few slices. It is recommended not to eat the ones bought outside. I don’t know what happened to the pigs floating on the river. The sausages are bought from Hong Kong or Singapore. In short, they are not bought or eaten in China. Slice as much or as little as you like.

3. Shred the cabbage and cut the cowpea into sections

4. Put a little oil in the pot. The bacon will produce oil. When the oil of the bacon is forced out, the meat will become transparent. Now you can add vegetables and stir-fry.

5. Add the cowpea first, stir-fry for a while and then add the cabbage. Add a few drops of cooking wine and some salt. I don't eat chicken powder or MSG, so I don't add it.

6. A famous relative of this dish is fried beans with cured meat, which is better eaten in winter.

Today’s introduction to cured meat and double vegetables ends here. Have you learned it? In fact, the method is simple, you might as well try it yourself.