1. Crunchy, slightly spicy, delicious, and super delicious 😊
2. The ingredients are ready.
3. Wash the cabbage and cut into pieces, mix well with a little salt and marinate for ten minutes (remove the excess water from the cabbage).
4. Peel the pork and cut into slices. Stir frying fat with vegetable oil on low heat.
5. Stir-fry the pork belly until it becomes oily and discolored and curled. Add ginger, garlic and dried chili and continue to fry for 1 minute, then add bean paste and fry until fragrant.
6. Set the fried meat aside, pour in the cabbage and stir fry until the cabbage changes color.
7. Stir fried pork belly and cabbage, add dark soy sauce and light soy sauce, mix well.
8. Pour the balsamic vinegar along the side of the pot.
9. delicious.
Tips:1. The cabbage must be torn by hand, because the cross-section of the torn cabbage is uneven, and the seasoning is easy to penetrate into the flavor; in addition, the vegetable does not come into contact with the iron knife, and the nutrient content is less lost, and the fried vegetables are fresh.
2. After washing the cabbage and tearing it into small pieces, pickle it with salt for ten minutes. Try to control the moisture as much as possible to avoid too much moisture affecting the taste when cooking.
3. When the cabbage becomes slightly soft to translucent, add the aged vinegar. Do not pour the aged vinegar on the vegetables, but on the wall of the pot. The vinegar fragrance will come out at high temperature; when frying the cabbage, Stir fry quickly in the fire to ensure that no nutrition is lost.
