The garlic is chopped and chopped, the shallots are cut into sections, the cabbage is cut into sections, and the bacon is cut into small pieces.
From the oil pan, first stir the bacon and minced garlic, then add some butter to make the incense. Add some boiled water to let the savory taste and salt of the bacon come out.
Two or three minutes after the water is opened, pour the cabbage into the stir fry, then cover and simmer. After about five minutes, you can see that the cabbage has become soft and the other chickens are mixed well. Turn off the stir-fry and stir in the wok.