Grandma's vegetable

1. Dry clean the bamboo shoots, soak and chop Meigan cai, soak and steam the chopped water for 20 minutes.

2. Cook the edamame until cooked.

3. Chop garlic, onion, millet and chili, chop the Meigan cai ready for steaming, steam the dried bamboo shoots, and cook the edamame beans.

4. Cut the pork belly into small chunks of fat and lean meat, and make them slightly larger.

5. Stir fry the diced fat with a small amount of soybean oil over low heat until golden brown.

6. Pour in diced lean meat and stir fry evenly.

7. Stir fry for another two minutes.

8. Add minced garlic and spicy millet and stir fry evenly.

9. Add rock sugar and light soy sauce, stir fry evenly.

10. Add dried bamboo shoots and soybeans and stir fry evenly.

11. Stir the dried vegetables with prunes and taste the salt and a little salt.

12. Stir fry the seasoned wine, scallions, and sesame oil evenly, then remove from the pot.

13. Finished product drawings.