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Ingredients: 2 squabs, 50g pork belly, 10 shallots, 50g garlic, 50g ginger, 20g green pepper segments

Seasonings: 15 grams of Chubang original sun-dried fragrant Zhu Hou sauce, 5 grams of delicious fresh fisherman oyster sauce, 2 grams of Chubang chicken powder, 3 grams of Chubang premium dark soy sauce, 10 grams of brandy, 3 grams of black sesame oil, Chubang 100% peanut oil 15 grams, appropriate amount of cornstarch, a little sugar

Production Method:

1. Cut the pork belly and yellow beef into thin slices, put them into bowls respectively, marinate them with Chubang original sun-dried fresh food and Chubang onion and ginger cooking wine to add flavor. Add a little egg white to the beef and wet starch and mix well;

2. Heat the pot, add Chubang pure rapeseed oil, burn incense, slide the pot, then add oil again, heat to 60% heat, add beef until cooked, remove from pot and put in a bowl for later use;

3. Leave a little oil in the pot and stir-fry the pork belly. Add red pepper (sliced), garlic (sliced), and ginger slices and stir-fry until fragrant. Add delicious fisherwoman oyster sauce, Chubang original sun-dried chicken powder, Season with Chubang scallion and ginger cooking wine, thicken with wet starch, add beef and stir-fry evenly, add scallions and pour hot oil on it, place on a plate, surround with cooked cabbage and serve.

Dishes Features: Fresh, tender and smooth, go well with wine and rice.