Mapo-Style Napa Cabbage with Pork Belly

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Chop the napa cabbage into small pieces and set aside.
   ▶ ≈0:57
2. 2
   Heat oil in a pan and stir-fry the chopped cabbage, seasoning with a pinch of salt.
   ▶ ≈3:14
3. 3
   Add minced ginger and continue stir-frying to release its aroma.
   ▶ ≈4:10
4. 4
   Add garlic, doubanjiang, oyster sauce, soy sauce, Shaoxing wine, sugar, and chicken stock, then simmer together with the pork belly and wood ear mushroom until the cabbage turns tender and flavorful.
   ▶ ≈7:33
5. 5
   Sprinkle in Sichuan pepper for fragrance, then thicken the sauce with a potato starch and water slurry.
   ▶ ≈7:46
6. 6
   Finish with a drizzle of sesame oil and a sprinkle of scallions, then serve hot with rice — pairs wonderfully with warm Shaoxing wine.
   ▶ ≈8:00