Li Younan was busy in the kitchen. Originally, Li Juhong planned to make a tomato and egg stir-fry, pair green peppers and beef for a green pepper beef stir-fry, and make a pot stew with pork belly and cabbage, which is a dish many Northerners like to make. This way, there would be both meat and vegetables, and it would look colorful.
But when Li Younan saw these ingredients, his inner chef's soul burned intensely, compelling him to create some new dishes. He made tomato-braised beef with tomatoes and beef, stir-fried pork belly and green peppers for a simple stir-fry, and with cabbage and eggs, he made steamed eggs and a famed Western Xinjiang dish — spicy sour cabbage.
