Smashed Pork
1.
Prepare cabbage and pork leg
2.
Open the cabbage piece by piece, wash and shred
3.
Wash the pork leg and cut into shreds. Add 15ml of cooking wine, 1g of salt, and a teaspoon of cornstarch, mix well and marinate for 1 hour. Soak the black fungus in water, rinse and scoop
4.
Prepare sliced ginger and chopped green onion
5.
Pour olive oil into the pot
6.
Heat the oil for 5 minutes, pour in the shredded pork and stir-fry until the color changes.
7.
Save the base oil, add ginger slices and sauté
8.
Then add the shredded cabbage and stir continuously until the water comes out
9.
Add black fungus and salt, stir-fry evenly, cover and turn to low heat and cook until the cabbage is cooked and soft
10.
Add a tablespoon of cornstarch to water to melt
11.
Then turn on the high heat, add the pork shreds, stir fry evenly, and cook for one minute
12.
Add 3 grams of chicken essence to taste
13.
Add water starch to thicken, turn off the heat, sprinkle with chopped green onion and serve
Tips:
1. The pork shreds are first marinated and then fried in oil, and the color is already 8 minutes ripe, and finally added to maintain the fresh and tender taste;
2. The cabbage has a lot of moisture. Wash it first and then shred it to reduce the moisture. There is no need to add water during cooking.
