Home-cooked Shredded Cabbage

Name: Home-cooked Shredded Cabbage
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g cabbage; 80g Pork belly; 5 pieces Dried chili; 3 cloves Garlic cloves; 1 small piece ginger; 1 pinch pepper; 1 tbsp Soy sauce; 1 tbsp Oyster sauce; 1/2 teaspoon Oil chili; 1 tbsp Vinegar; 1 teaspoon Sugar; 1/2 teaspoon salt; 1 teaspoon black pepper powder; 1/2 tbsp Pepper oil

by Leyla REIRA

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

It takes a lot of know-how to make a dish of home-cooked stir-fry. For example: 1. When cooking at home, the oil should be hot, smoke, and the fire should be strong; 2. It is recommended to buy a vegetable washing and dehydrating machine, because the vegetables that have been washed before the pot must be drained; 3. Vegetables are fried. Seven is enough. The gas stove at home usually has limited firepower. When you cook until it is fully cooked, the vegetables will be soft; 4. Finally, many novices will be in a hurry, especially if the cooking is fast, it will be a few minutes. It's too late to taste anything. Don't follow the posture of professional chefs, because they have already practiced to the extent that they can season with precision with their eyes closed. The easiest way is to take a small bowl before you start frying, mix the other seasonings except the ones that you must put separately together and mix thoroughly, and put them all at once while frying. It's easier to control this way.

Home-cooked Shredded Cabbage

1. The main materials are ready;

2. Tear the cabbage into small pieces by hand, wash it, and put it in a vegetable washing and dehydrating machine to drain the water;

3. Next, cut the pork belly into thin slices, mince the ginger and garlic, and cut the dried chili into sections. Take a small bowl, add seasonings, and mix well.

4. Heat oil in the pot, stir the pork belly with low heat until the color changes;

5. Then add minced ginger garlic, dried chili, and peppercorns to fragrant;

6. Stir-fry the cabbage quickly under high heat;

7. Pour in the prepared sauce, stir-fry evenly until the cabbage becomes soft, then turn off the heat;

8. Add a proper amount of pepper oil and stir well before starting the pan.

9. carry out. Because the sauce is adjusted in advance, the taste will not be a big problem. Just pay attention to the heat and the crispness of the cabbage.

Tips:
1. Add a little pork belly and stir out the lard with a low heat. It will not taste greasy and will add aroma to the dishes.
2. It's the same sentence. Drain vegetables and stir fry them in hot oil.