Stir-fried Cabbage with Liangpi

by Mom Nini

4.7 (1)

Favorite

4

Difficulty

Easy

Time

5m

Serving

2

The Liangpi is not mixed and eaten, but stir-fried with some tricks. The taste is not so good.

Ingredients

1.5 sheets Liangpi
1/2 a piece Cabbage
3 cloves Garlic

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2 tsp Rice Vinegar
1 tsp Soy Sauce

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1 tsp Oyster Sauce

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1 tsp Tahini
a little Starch
1 tsp Pixian Doubanjiang

Stir-fried Cabbage with Liangpi

1. Wash the cabbage and cut into thick shreds

2. Sliced cold skin

3. Chopped garlic into a bowl

4. Add light soy sauce, rice vinegar, oyster sauce, starch and mix well to form a sauce

5. Put the sesame paste into a bowl and mix well with the sauce

6. Mix the two kinds of juices and mix well into a bowl of juice

7. Put the Pixian bean paste in a hot pot and stir-fry to get the red oil

8. Pour in shredded cabbage and stir-fry until just wilted

9. Pour the cold skin

10. Quickly pour the juice into the bowl and stir quickly to get out of the pot

Tips:
To stir fry

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