Smashed Cabbage Shredded Pork
1.
Clean the cabbage and cut into thin strips separately
2.
Add the marinated seasoning to the shredded pork, grab it by hand and marinate for 10 minutes
3.
Start the switch button for the automatic cooking pot, manually turn the black knob on the left to the maximum heat, add the salad oil first, and then add the shredded pork
4.
Stir-fry until the shredded pork is discolored and ready for use. Manually turn the knob until the firepower is minimum
5.
Put a little lard in the pot to melt
6.
Add shredded cabbage and appropriate amount of water
7.
Add appropriate amount of broth
8.
Close the lid and manually turn the black knob on the left to the maximum heat to start cooking
9.
After the cabbage is simmered and soft, add the smooth and fried pork
10.
Add some salt to taste
11.
Pour the cornstarch water to thicken the flour
12.
Stir evenly out of the pot
Tips:
1. The amount of salt is adjusted according to the condition of the broth. My ham broth has a salty taste.
2. I added too much water, because the cabbage will produce water after cooking, so I can just add the broth instead of water
3. Marinating ingredients: cooking wine 5ML, ginger juice 5ML, pepper powder, 1 gram salt, 1 gram corn starch, 2 grams seasoning: salad oil 15ML, lard, 1 tablespoon salt, 1 gram green onion, 1 stalk corn starch, 5 grams chicken powder 2 grams, water volume: broth 80ML water 100ML (can be omitted, the cabbage produces a lot of water)
