Cheap Dishes Make Good Taste "key Points of Making Cabbage in A Private Old Chef"

Name: Cheap Dishes Make Good Taste "key Points of Making Cabbage in A Private Old Chef"
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Cabbage leaves; 50g Pork belly; 50g Vermicelli; 10g parsley; Some Sliced green onion; Some Sliced ginger; Some Minced garlic; 20g Peanut oil; 10g Verdami Soy Sauce; 10g Oyster sauce; Some sesame oil; 3g Dried chili segment; 1 capsule star anise; Some Sugar; Some Soy sauce

by Happy Food X

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This is a special dish that is popular in many restaurants in Shandong. Why can a common dish cost three or four yuan to sell for about twenty? Why does the price soar so high? This is also a house-keeping specialty in many shops. After many times of tasting and communication with many chefs, he finally solved his secret of making.
My dish has always become my specialty. Many of my friends who have eaten it are full of praise for the taste and texture of this dish. Today, I will give a big reveal of the key points of this dish, so that more friends can learn about the real secrets that make it unique. "

Cheap Dishes Make Good Taste "key Points of Making Cabbage in A Private Old Chef"

1. Remove the cabbage leaves that the old man tore into large pieces by hand

Cheap Dishes Make Good Taste "key Points of Making Cabbage in A Private Old Chef" recipe

2. Soaked sweet potato vermicelli in boiling water, sliced pork belly and coriander

3. Chopped green onion and ginger, minced garlic, dried chili

4. Heat the pan, add appropriate amount of peanut oil, add pork belly slices, stir fry, add star anise and chili, and fry until fragrant

5. Then add sliced green onion, ginger and minced garlic until fragrant

6. Add the cabbage and stir-fry over medium heat until the cabbage is soft

7. Finally, add the soy sauce, oyster sauce, sugar, sesame oil, vermicelli and coriander, and stir-fry for a while, then it can be served on a plate.

Tips:
1. The best cabbage for this dish is the cabbage in winter. The cabbage at this time is full of moisture and tastes delicious. Furthermore, it is best to use yellow cabbage, which tastes much better than white cabbage. 2. The cabbage must be torn by hand and the old rhizomes are torn off, so as to ensure that the final stir-fried taste is consistent. 3. To stir-fry pork belly, you must stir-fry the pork belly slowly until it is dry, because the oil in the pork belly is separated from the sliced pork. 4. The star anise and dried chili should be put in advance, and then the green onion, ginger and garlic. 5. The vermicelli must be soaked in boiling water in advance to ensure the taste of the final product. 6. The seasoning must be put in last to ensure that the color and taste of this dish reach the highest level!

With so many words, I hope friends who like this delicacy can make it successfully!