Pork with apple mixed with red and orange peppers and red onions

A simple apple with pork, mixed red and orange peppers and red onions. When you have apples and haven’t eaten it in a while, you can use the apple to make a stir-fry dish. It is very delicious, and I like it. You can add an apple to the stir-fry dish to have something special.
The pork cooks fast in the pan. Keep an eye on the pork, or it will become tough. The pork needs to be cooked well-done without any pink or red inside showing. When pork is done, cook it in a frying pan. Put it onto a plate. Put the apple and onions and stir until it is ready. Put in the red and orange peppers and stir until it is the right texture of your desire. Once it is ready, pour in the pork and mix all together. Place it on a plate and place it on the table.
Kids and adults would love this dish a lot. You can have this for lunch or dinner. The best combination of this dish would be rice. With the sauce and different food on the dish, you can mix it in with the rice. It will taste so good mixing in with the rice. On that day, when you have no idea what to cook, you can consider making this dish. Try the recipe and enjoy.

Preparing the apples and red onions:
1. Take out 6 apples. Use a knife peeler, peel the skins and cut them into pieces, put it directly into the saltwater. Set it aside until you are ready to use it.
(Note: Putting the apples in the saltwater to prevent it from not being a good colour.)
2. In the fridge, take red peppers. Cut it in half. Use a spoon and scoop up all the seeds out and put it directly into a bowl.
Put red peppers on a cutting board. Cut the red peppers into slice pieces. Place it into a bowl and set it aside.
3. In the bag, take an onion, peel the skins. Place it on the cutting board. Cut it in half. Place it on the side and cut it into slices. Put the onions in a bowl and set them aside.
4. Take an onion. Use a knife peeler and peel the onion skin.
5. Place it on the cutting board. Cut each onion in half. Put it on the side and cut it into slices.

Preparing the mixed bag of small peppers and onions:
1. In the fridge, take the mix-bag of peppers.
2. Take a slice cutter and slice the peppers into pieces directly into a bowl.
3. The seeds that are leftover. Place it into a bowl.
4. Take as many peppers as you need to cook.
5. The un-use peppers in the bowl. Wrap it up and put it in the fridge.
6. Take the bowl of sliced peppers and set it aside.

Preparing the pork:
1. Take the pork package, use a tong take as many as you needed and put it on the cutting board.
2. The rest is leftover. Wrap it with a plastic wrapper and put it in the freezer.
3. If you already have pork in the freezer, take the pork out of the freezer, put it in the microwave to defrost.
(Note: Different microwave wattage and defrosting time can be different.)
4. Put on some dishwasher gloves.
5. Take a knife and cut the pork into pieces. Put it into a bowl and set it aside.

Marinating the pork:
1. Take the bowl of pork and a tong.
2. Sprinkle some salt and mix. Put a lot of garlic powder and a bit of soya sauce together, and mix well.
3. Put some cornstarch. Mix until you do not see any more cornstarch.
(Note: Make sure all the cornstarch is coated in the pork.)
4. Put some flour. Mix until you do not see any more cornstarch.
(Note: Make sure all the flour is coated everywhere in the pork.)
5. When it is all mixed, set the bowl aside.

Cooking the pork:
1. In the cupboard, take a non-stick frying pan and place it on the stove.
2. Turn the heat to medium-low. Put in some oil.
3. Take the bowl of pork and put it into the frying pan.
4. Separate the pork apart.
5. Let the pork cook a bit. Then move the pan.
(Note: Keep an eye on the pork because they cook fast.)
6. Use a tong, turn over all the pork and turn the heat to low.
7. Cook the pork until it is well-done, without any pink or red.
(Note: Do not overcook the pork, or it will be tough.)
8. Use kitchen scissors and cut the pork to see if it’s all well-done. If it’s not, it needs to cook a little bit longer.
9. Once done, turn off the heat. Put it into a bowl and set it aside.

Cooking the pork, apple and peppers together:
1. In the cupboard, take a large pan and place it on the stove.
2. Turn the heat to high. Put in some oil.
3. Put in the onions and stir until it is almost ready.
4. Take the bowl of apple and pour all the apple into a large pan.
5. Stir the apple a bit.
(Note: Keep an eye on the apple, it cooks fast.)
6. Let it cook for a bit.
7. Take the bowl of mixed peppers and pour it into a large pan.
8. Stir until ready. Take a piece and taste if it’s your desire texture.
9. Turn the heat to medium-low.
10. Stir a bit.
9. Pour in the pork and stir to mix.
10. Once ready, turn off the heat. Pour all the apple with pork, Mixed red and yellow peppers and red onions onto a plate and place it on the table.
11. Enjoy.

Boiled Chinese chrysanthemum with pork

This is a Chinese chrysanthemum with pork. It is very delicious and simple to make. I decided to put some pork with the chrysanthemum in the bowl to brighten up the colour in the bowl. Having pork with the chrysanthemum vegetable, you can have more variety to eat. This time I boiled them in a large pan together. At the bottom I have the recipe on how to prepare and boil the Chinese chrysanthemum with pork. Chinese chrysanthemum can be found at a Chinese supermarket.
Kids and adults would love this dish. It is very delicious, and I like this dish a lot. The perfect combination that goes well with boiled Chinese chrysanthemum with pork would be noddles or rice. Whatever you choose as your desire. I prefer eating it with rice because It will taste so good mixing in with the rice. If you prefer noodles, the water that is left in the large pan, you can use it for a base soup noodles. This is a very good dish to make. If you have no idea what to cook, you can consider making this bowl. Try the recipe and enjoy.

Preparing the pork:
1. Take the pork package, use a tong take as many as you needed and put it on the cutting board.
2. The rest is leftover. Wrap it with a plastic wrapper and put it in the freezer.
3. If you already have pork in the freezer, take the pork out of the freezer, put it in the microwave to defrost.
(Note: Different microwave wattage and defrosting time can be different.)
4. Put on some dishwasher gloves.
5. Take a knife and cut the pork into pieces. Put it into a bowl and set it aside.
(Note: Make sure all the pork pieces are cut into the same size. To boil and finish at the same time.)

Marinating the pork:
1. Take the bowl of pork and a tong.
2. Sprinkle some salt and mix. Put a lot of garlic powder and a bit of soya sauce together, and mix well.
3. Put some cornstarch. Mix until you do not see any more cornstarch.
(Note: Make sure all the cornstartch is coated in the pork.)
4. Put some flour. Mix until you do not see any more flour.
(Note: Make sure all the flour is coated everywhere in the pork.)
5. If you do not coat the pork with flour, it will taste soggy.
6. When it is all mixed, set the bowl aside.

Washing Chinese chrysanthemum:
1. Take the package of Chinese chrysanthemum vegetable out of the fridge.
2. In the cupboard take out a strainer and a big container to wash the Chinese chrysanthemum vegetable.
3. Place the large container in the sink. Take the strainer and place it on the other sink next to it.
4. Take the Chinese chrysanthemum vegetable out of the package and place it in the big container.
5. Separate each Chinese chrysanthemum vegetable pieces apart.
6. Use a knife and cut off the end hard part.Open each Chinese chrysanthemum vegetable wide wash it in the water very clean, make sure there are no dirty stuff in the vegetable.
7. Open the cold water and fill it up. Take the end part of the Chinese chrysanthemum vegetable on each hands. turn it upside down and separate apart and shake it in water.
(note: Make sure all the dirty stuff is out and each vegetable is clean.)
8. Each time a pieces is wash, place it in the strainer.
Fill the container with water and wash the Chinese chrysanthemum vegetable 3-4 times and put it aside
(Note: make sure it is all clean and have no dirty stuff.)

Boiling the pork and Chinese chrysanthemum:

1. In the cupboard take out a pot or a large pan.
2. Place on the stove.
3. Pour some cold water into the pot or a large pan.
6. Turn on the heat to high and cover the lid.
7. Wait for about 10-15 minutes or until the water is boiling
8. When the water is boiling ready, add the Chinese chrysanthemum vegetable into the pot or a large pan and cover the lid for a little a bit.
(Note: Make sure all the Chinese chrysanthemum vegetable pieces are in the water and nothing is sticking out.)
9. When the Chinese chrysanthemum boil up again, take the lid off.
(Note: Keeping the lid open will prevent the vegetable from having a not-good colour.)
8. When the Chinese chrysanthemum vegetable is boiling again. Let it sit and cook in the boiling water for little bit.
10. Once they are ready. Take a tong and place all the Chinese chrysanthemum vegetable on to a plate.
11. Put the marinated pork into the large pan of boiling water.
12. Boil the pork for 4 minutes,
13. When the pork is all boiled to well-done. Turn off the heat. Use a tong and place all the pork into the same bowl as the Chinese chrysanthemum.
14. enjoy!!!!

A bowl of rice noodles with assorted Japanese fish balls, Swiss chard, Chinese mushroom, bean curd knot, and potatoes.

This is rice noodles. There are similar to this kind of noodles, but they come in different kinds of brands. It is very simple to make, and It does not take long, and you can have these noodles in less than 20 minutes. You can make a chicken broth to have a better texture of the noodles. It’s very delicious, and I like it a lot. I decide to eat them just the noodles and chicken broth without putting anything else. This is one of my favourite noodles.
The noodles cook, ready fast. All you need to do is boil the water in a pot. Once the water is boiling, add 2-3 sheets of cornstarch stick noodles. Once it is boiling, immediately turn off the heat and let it cook by itself for 10 minutes. Do not overcook the noodles or else it will become too soft. Once it is done, pour it in the strainer and rinse it with cold water until it is completely cold. Now you can eat.
I used an old rice cooker with a congee function. I decided to boil some assorted Japanese fish balls, Chinese mushrooms, pork, potatoes, Swiss chard and bean curd knots. I just put everything in the rice cooker to boil. At the bottom I have the recipe on how to prepare and boil them in a rice cooker. A very simple and healthy way of making food. The water that is left in the rice cooker, you can use it as a base soup for the noodles. If you don’t like the soup, you can make a chicken broth using the chicken broth. The assorted Japanese fish balls, Chinese mushrooms and bean curd knots can be found and bought at a Chinese supermarket.
The rice noodles has to be heated the microwave, I have a 950 watt microwave and will be Heating it for 3 minutes. The heating time depends on the microwave wattage because different microwave heating time can be different.
Kids and adults would love this type of rice noodles with assorted Japanese fish balls, Swiss chard, Chinese mushroom, bean curd, and potatoes. You can have this for lunch or dinner. It is a very delicious bowl of noodles. If you can’t finish the noodles and the assorted Japanese fish balls, Swiss chard, Chinese mushroom, bean curd knot, and potatoes. you can put it in the fridge and finish it the next day. For the noodles, If you know you can finish the noodles in 3-4 days then you can left it in the fridge. If you can just freeze it in the freezer. This is such a wonderful bowl of noodles that you should try and make.

Making the rice noodles:
1. In the cupboard, take out a large pan or a pot and place it on the stove.
2. Put some water into the large pan or pot.
3. Turn on the heat to high. and cover the lid.
4. Just wait until the water is boiling.
5. Once the water is boiling, sprinkle some salt and stir.
6. Put in two sheets of rice noodles and close the lid.
7. When it is still boiling, turn off the heat. Let it sit and cook for 10 minutes.
(Note: Don’t let the noodles cook too long, or else it will become too soft.)
8. When the noodles are ready, take a strainer and put it in the sink and
pour the noodles into a strainer.
9. Rinse the noodles until they are completely cold.
10. Take a strainer of noodles over a bowl to prevent the water from dripping everywhere.

Cooking Chinese mushrooms in an instant pot.

1. Take an instant pot and put it on the table.
2. Plug the plug.
3. Put some water. The amount you need to cook the Chinese mushroom.
4. In the cupboard, take the package of Chinese dry mushrooms. |
5. Take as much dry mushroom as needed to cook, put it in a strainer and rinse the mushrooms.
6. Pour it into the instant pot and close the lid.
7. Press the manual button and set the time to 12 minutes.
8. Once 15-minute finish. It will release the pressure of the value.
9. (Note: Don’t open the pressure cooker lid while it is pressuring-cooking or else it will explode.)
10. Once done and the gray thing drops to the bottom, that means it is ready. Open the lid
11. Taste a piece of Chinese mushroom to check if it is the desired texture.
12. If you prefer tender, pour out the water and Chinese mushroom into a strainer.
13. Fill the instant pot with water. Pour the Chinese mushroom back into the instant pot.
14. Press the saute button, and it will manually turn on and cook itself.
15. When the water starts boiling, press the cancel button. Place the lid back on the instant pot and leave it to soak in the water for 30 minutes.
16. When 30 minutes are up, it will be tender.
17. Now it is ready to use.

Preparing to speed up the bean curd knot:
1. Take a bowl.
2. Take the package of bean curd knot.
3. Open the package and pour as much bean cud knots needed to eat.
4. Soak the bean curd knots over water and place it in the microwave.
5. Heat it up for 8 minutes or until the water starts boiling.
(Note: Different microwave wattage heating time can be different.)
6. When ready, take it out and set it aside.

Preparing the potatoes:
1. In the bag of potatoes, take 3 potatoes out of the bag and put them in a mixing bowl.
2. Take a knife peeler and peel the potatoes skins. Each potatoes, that is peeled, put in the mixing bowl.
3. Soak it in water for a few minutes. Pour the bowl of water out of the sink.
4. Place the potatoes on a cutting board. Cut the potatoes into pieces.
5. Rinse the potatoes, place it back into the mixing bowl and set them aside.

Washing the Swiss chard:
1. In the fridge, take out a package of Swiss chard.
2. In the cupboard take out a strainer and a big container to
wash the wash Green.
3. Place the large container in the sink. Take the strainer and place it
on the other sink.
4. Take the Swiss chard out of the package and place it in the big container.
5. Wash all the soil off the Swiss chard and throw the container of water outside.
(Note: If grown in the garden can have a lot of soil. When you buy from a store it might not
have a lot.)
6. Open each Swiss chard wide wash it in the water very clean, make sure there are no dirty stuff
in the vegetable.
7. Open the cold water and fill it up. Take the end part of the Swiss chard on each hands. turn it upside down and separate apart and shake it in water.
(note: Make sure all the dirty stuff is out and each vegetable is clean.)
8. Each time a pieces is wash, place it in the strainer.
9. Cut the Swiss chard’s in half and separate the stems and leafs in two different strainer or bowl.
10. Fill the container with water and wash the green mustard 3-4 times and put it aside
(Note: make sure it is all clean and have no dirty stuff.)
11. Wash the stems 2-3 times and put it aside.

Preparing the pork:
1. Take the pork package, use a tong take as many as you needed and put it on the cutting board.
2. The rest is leftover. Wrap it with a plastic wrapper and put it in the freezer.
3. If you already have pork in the freezer, take the pork out of the freezer, put it in the microwave to defrost.
(Note: Different microwave wattage and defrosting time can be different.)
4. Put on some dishwasher gloves.
5. Take a knife and cut the pork into pieces. Put it into a bowl and set it aside.

Marinating the pork:
1. Take the bowl of pork and a tong.
2. Sprinkle some salt and mix. Put a lot of garlic powder and a bit of soya sauce together, and mix well.
3. Put some cornstarch. Mix until you do not see any more cornstarch.
(Note: Make sure all the cornstarch is coated in the pork.)
4. Put some flour. Mix until you do not see any more cornstarch.
(Note: Make sure all the flour is coated everywhere in the pork.)
5. When it is all mixed, set the bowl aside.

Preparing the assorted Japanese fish balls:
1. In the freezer, take out the assorted Japanese balls.
2. Open the package and pour as many as you need to eat in the strainer.
3. Rinse the fish balls. Place a bowl over the strainer and set it aside.

Boiling the assorted Japanese fish balls, Swiss chard, potatoes. Chinese mushrooms, bean curd knot, and pork: (Using an old rice cooker with congee function)
1. Take out an old rice cooker with a congee function or a rice cooker.
2. Plug in the plug.
3. Pour in some water.
4. Turn on to rice cook.
5. When the water starts boiling, put in the assorted Japanese balls,
6. When the rice cooker starts to boil and the Japanese balls expand big and floats on the top it means it is ready.
7. Use a skimmer scopper, and scoop up all the Japanese balls onto a bowl.
8. Put in the Chinese mushrooms, bean curd knot pork, potatoes and Swiss chard.
9. When the water starts boiling again, wait for 2 minutes to be sure it is properly cook.
10. Use a skimmer scopper, and scoop up all the Swiss chard, Chinese mushrooms, pork and bean curd onto the same bowl.
11. Use a knife and insert it into the potatoes. If it goes through it means it is ready. If not then you will need to boil it a bit longer.
12. Once ready, take a skimmer and scoop up all the potatoes onto the same bowl and place it on the table.

Making the bowl of noodles:
1. Take a bowl.
2. Put as many noodles as you will eat into a bowl.
3. Put it in the microwave and heat it up for 3 minutes.
(Note: different microwave wattage has different timing of heating.)
4. Once the bowl of noodles is heated up, take it out.
5. Put in 3-4 pieces of assorted Japanese fish balls, some Swiss chard on the side. 3-4 pieces of Chinese mushroom, bean curd knot, 2 pieces of pork and 4-5 pieces of potatoes
6. In the rice cooker, use a spoon scooper and scoop the soup into the bowl of no0dles.
7. now you have a bowl of rice noodles with assorted Japanese fish balls, Swiss chard, Chinese mushroom, bean curd knot, and potatoes.
8. Enjoy.

Stir-fried apple with pork and onions

A simple apple with pork and onions dish to make. When you have apples and haven’t eaten it in a while, you can use the apple to make a stir-fry dish. It is very delicious, and I like it. You can add an apple to the stir-fry dish to have something special.
The pork cooks fast in the pan. Keep an eye on the pork, or it will become tough. The pork needs to be cooked well-done without any pink or red inside showing. When pork and celery are done cooking separately, mix them in a frying pan with the apple and onions. Place it on a plate and place it on the table.
Kids and adults would love this dish a lot. You can have this for lunch or dinner. The best combination of this dish would be rice. With the sauce and different food on the dish, you can mix it in with the rice. It will taste so good mixing in with the rice. On that day, when you have no idea what to cook, you can consider making this dish. Try the recipe and enjoy.

Preparing the apples and onions:
1. Take out 3 apples. Use a knife peeler, peel the skins and cut them into pieces, put it directly into the saltwater. Set it aside until you are ready to use it.
(Note: Putting the apples in the saltwater to prevent it from not being a good colour.)
2. In the fridge, take red peppers. Cut it in half. Use a spoon and scoop up all the seeds out and put it directly into a bowl.
Put red peppers on a cutting board. Cut the red peppers into slice pieces. Place it into a bowl and set it aside.
3. In the bag, take an onion, peel the skins. Place it on the cutting board. Cut it in half. Place it on the side and cut it into slices. Put the onions in a bowl and set them aside.
4. Take an onion. Use a knife peeler and peel the onion skin.
5. Place it on the cutting board. Cut each onion in half. Put it on the side and cut it into slices.

Preparing the pork:
1. Take the pork package, use a tong take as many as you needed and put it on the cutting board.
2. The rest is leftover. Wrap it with a plastic wrapper and put it in the freezer.
3. If you already have pork in the freezer, take the pork out of the freezer, put it in the microwave to defrost.
(Note: Different microwave wattage and defrosting time can be different.)
4. Put on some dishwasher gloves.
5. Take a knife and cut the pork into pieces. Put it into a bowl and set it aside.

Marinating the pork:
1. Take the bowl of pork and a tong.
2. Sprinkle some salt and mix. Put a lot of garlic powder and a bit of soya sauce together, and mix well.
3. Put some cornstarch. Mix until you do not see any more cornstarch.
(Note: Make sure all the cornstarch is coated in the pork.)
4. Put some flour. Mix until you do not see any more cornstarch.
(Note: Make sure all the flour is coated everywhere in the pork.)
5. When it is all mixed, set the bowl aside.

Cooking the pork:
1. In the cupboard, take a non-stick frying pan and place it on the stove.
2. Turn the heat to medium-low. Put in some oil.
3. Take the bowl of pork and put it into the frying pan.
4. Separate the pork apart.
5. Let the pork cook a bit. Then move the pan.
(Note: Keep an eye on the pork because they cook fast.)
6. Use a tong, turn over all the pork and turn the heat to low.
7. Cook the pork until it is well-done, without any pink or red.
(Note: Do not overcook the pork, or it will be tough.)
8. Use kitchen scissors and cut the pork to see if it’s all well-done. If it’s not, it needs to cook a little bit longer.
9. Once done, turn off the heat. Put it into a bowl and set it aside.

Cooking the pork and apple together:
1. In the cupboard, take a large pan and place it on the stove.
2. Turn the heat to high. Put in some oil.
3. Put in the onions and stir until it is almost ready.
4. Take the bowl of apple and pour all the apple into a large pan.
5. Stir the apple a bit.
(Note: Keep an eye on the apple, it cooks fast.)
6. Let it cook for a bit.
7. Turn the heat to medium-low.
8. Stir a bit.
9. Pour in the pork and stir to mix.
10. Once ready, turn off the heat. Pour all the apple with pork and onions onto a plate and place it on the table.
11. Enjoy.

Pork chops with breadcrumbs

These pork chops are very delicious and easy to make. This time, I use egg mixture and breadcrumbs to dip the pork chop 2 times. To have a better texture and have more to eat. When pan-frying the pork chops, it will smell so good and makes you very hungry. When pan-frying the porks, they cook ready fast on each side. Don’t forget to keep an eye on the pork chops. If you cook them too long, it will become tough. I have the recipe for how to marinate and pan-fry them.
I decided to take some celery leaves. Place them on the backplate of the pork chops to look nice.
The perfect combination that goes well with this dish is noodles or rice. Which every choice of your desire. You can have this for lunch or dinner. If you do not finish it, you can put it in the fridge and eat them the next day.
Kids and adults would love this dish. It is tasty, and I like it. The way I put the pork chop with celery leaves on the backplate looks nice. You can try creating the same dish I made and you will like it a lot. Try the recipe and enjoy.

Marinate the pork chops:
1. Take a package of pork chops
2. Open the package, take as many pork chops as need.
3. Raise pork chops
4. Put the pork chops in a mixing bowl. If you find the pork chops are too big, you can cut them in half. 
5. Marinate both sides with some salt, garlic powder, and pour some soya sauce. Use a tong and mix the pork chops.
6. If you already have pork chops in the freezer, you can put the pork chop package in the fridge the night before to defrost it. 

Preparing the egg mixture and breadcrumbs:
1. Take a container, fill it with some breadcrumbs and set it aside.
2. In the fridge, take out 2-3 eggs. 
3. Crack the eggs into a bowl. 
4. Use a teeth knife and beat the eggs.
(Note: using a teeth knife to beat can beat the eggs evenly.)
5. When all mixed, set the bowl of egg mixture aside.

Cooking process:
1. Take a non-stick frypan and put it on the stove.
2. Turn the heat to medium-low
3. When the pan is hot, put in a lot of oil, but not too much.
4. Use a tong and take a pork chop. Dip it in the egg mixture. Make sure it is all coated everywhere. Then place the pork chop into the breadcrumbs and coat it everywhere.
5. Repeat the same steps for the 2nd time
(Note: Repeating the 2nd time will make it a thicker texture and have more to eat and taste better.)
6. Once the pork chop is coated, place the pork chop into the frying pan.
7. Repeat the same steps, coating the pork chops 2 times in the egg mixture and the breadcrumbs and putting them in the frying pan.
8. When it is all coated and place in the frying pan, close the lid
9. Let the pork chop cook for 3-4 minutes.
(Note: Keep an eye on the porks, so that it does not get burnt. They cook fast.)
10. Use a wooden spatula, turn the pork chops over and cook for another 3-4 minutes.
(Note: If you cook the pork chops too long, it will be tough.)
11. Take scissors, cut a piece, and check if there is any pink or blood coming out. If there are none, that means it is ready.
12. When the pork chops are all done cooking, take a tong and place it all nicely onto a plate.
13. Take some celery leaves and place them on the back of the plate of the pork chops to look nice. (Optional)

Cabbage with bacon

This cabbage with bacon is very simple to make, and it does not take long. When cooking bacons, we want all the oil to come out of the bacon, so that when we eat it, it will not have too much oil. Make sure to pour out the bacon oil from the pan into the garbage. You have to cook the bacon until it is well-done. We are going to use only the meat from the bacons.
I decided to use a slice cutter and slice the cabbage into strips of pieces. The cabbage has to be cooked until it is tender so that it will be easier to eat. To know if it’s tender, you need to take a piece and taste it.
Look at how beautiful the dish came out. Cabbage with bacon makes a good matching dish. I like this dish a lot. The best combination that goes well with this dish is rice.
Kids and adults will love this a lot. It tastes so good. When you make a big portion, you can have it throughout the day. This is the best dish to make. When you make the cabbage tender, it will be easier for kids to eat.
When you have no idea what to make on that day, you can consider making this cabbage with bacon. Try the recipe and enjoy.

Preparing the cabbage:
1. In the fridge, take out a cabbage.
2. Remove cabbage from the package.
3. Remove the outer layer of the cabbage.
(Note: If the cabbage is dirty, then you will need to wash the cabbage. If it’s not, then you can skip it.)
4. Take a slice cutter and slice the cabbage into strips, pieces directly into the strainer.
5. When all the cabbage is sliced. Rinse the cabbage and set it aside.

Preparing the bacons:
1.In the freezer, take out the package of bacon.
2. Take the bacon out of the package and place it on the cutting board. Use a knife and cut the part of bacon in the amount that you need to use.
3. Since it is still frozen, separate the bacon. Let it sit for a bit to defrost.
4. Put it into a bowl and set it aside.

Preparing the onion:
1. In the bag take out an onion.
2. Place it on the cutting board. Cut off the 2 end parts.
3. Peel the skin. Place it on the cutting board and cut it in half. Put it on the side and cut it into slices.
4. Put it into a bowl and set it aside.

Cooking the bacon:
1. In the cupboard, take out a frying pan and place it on the stove.
2. Turn on the heat to high.
3. When the frying pan is hot, put the bacon into the pan.
4. Separate the bacons apart.
5. Stir the bacons a bit.
6. Let it cook in the pan itself until all the oil comes out of the pan.
7. Stir the bacon again.
8. Close the lid and turn the heat to medium-low. Let it cook for a bit.
9. Open the lid and cook until the bacons are well-done.
10. Once done, pour the oil into the garbage.
11. Separate the fat skins and the meats into a bowl and set it aside.
12. We are going to use only bacon meats.

Cooking the cabbage and bacon together:
1. Re-use the same frying pan since there is still some bacon oil, no need to add any.
2. Turn on the heat to high.
3. When the frying pan is hot, put the bowl of cabbage into the frying pan.
4. Stir the cabbage a few times.
5. Sprinkle some salt and garlic powder. Pour a bit of light soya sauce.
6. Stir the cabbage a bit.
7. Pour in some water. Turn the heat to medium-low and close the lid.
8. Once boiling, open the lid. Take a piece of cabbage and taste if the texture is tender. If it’s not tender, then you need to cook it a bit longer.
(Note: If the water is all dry up, and you feel you need to add water, then add some water.)
9. Once the cabbage is cooked to the tender texture, you can add in the bacon.
10. Stir it together.
11. If there is water still in the pan, then bring it to a boil and turn off the heat.
12. Scoop it all on a plate and place it on the table.
13. Enjoy.