Hand-shredded cabbage in dry pot

Overview

How to cook Hand-shredded cabbage in dry pot at home

Tear the cabbage into pieces with your hands and soak in salt water for ten minutes.
Chop onion, ginger and garlic into mince and set aside.
Cut the pork belly into thin slices.
Heat oil in a pan, just a little oil is enough, add pork belly and stir out the fat.
Fry both sides until slightly brown and oil comes out.
Add the minced onion, ginger, garlic, and a spoonful of bean paste, stir-fry until fragrant, and stir-fry the red oil.
Add a little tempeh and stir-fry until fragrant.
Rinse the soaked cabbage twice with water, squeeze out the water, add it to the pot, and stir-fry over high heat until cooked.
Add light soy sauce, sugar, and oyster sauce, and stir-fry evenly. No need to add salt, the seasonings will all have a salty taste.