Smashed Cabbage

Name: Smashed Cabbage
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Chinese cabbage; 100g Pork shreds; Some Blending oil; a little salt; 1 tablespoon Cooking Wine; a little starch; a little Chicken noodles; a little chopped green onion

by Mother Maizi

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Today, my family also eats cabbage and made a "smashed cabbage", which is a very famous home-cooked dish in Shanghai. Smashed cabbage is actually shredded pork with cabbage. The method is very simple, that is, shred the cabbage into a frying pan and stir well, then add some shredded pork to a stew together, and just simmer the gorgon before starting the pan. Because this dish is soft and delicious, it melts in the mouth, so it is very suitable for the elderly with bad teeth. This dish of smashed cabbage with a very ordinary appearance is really delicious. Use it to serve rice. The sweet and soft cabbage is occasionally chewy. The pork shreds are tender and the cabbage stalks are slightly crispy. The soup is served, and a bowl of rice is eaten quickly. Moreover, the nutrients in stewed cabbage are more easily digested and absorbed by the body. Friends who like it may wish to try! "

Ingredients

350g Chinese Cabbage
100g Pork Shreds
Some Blending Oil
a little Salt

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1 tablespoon Cooking Wine

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a little Starch
a little Chicken Noodles
a little Chopped Green Onion

Smashed Cabbage

1. Wash the cabbage.

2. Cut into filaments.

3. The pork shreds are marinated in advance with some cooking wine, salt, and starch, and then fried in a frying pan until the color changes.

4. Sheng out and spare.

5. Start another pan.

6. Add shredded cabbage and stir-fry evenly.

7. Add some salt to taste.

8. Add a little water and simmer until the cabbage is soft and rotten.

9. Add the fried shredded pork and mix well.

10. Add some chicken powder and wet starch to thicken and stir well.

11. Just add chopped green onion before starting the pan.

12. Take out the pan and serve.

Tips:
Our shredded pork is fried more at once, then packed and frozen, and when needed, it can be cooked directly. When the cabbage is fried, you can put the cabbage stalks and stir-fry for a while, and then add the cabbage leaves to stew.