Stir-fried Chinese Cabbage Pork with Leek
1.
Prepare the ingredients, wash the leeks, choose the Chinese cabbage and use the best part of it.
2.
Cut the cabbage into thick shreds, wash and control water, cut the leek into small sections, shred the lean meat into a bowl, add scallions, ginger, light soy sauce, starch, mix well and marinate for 3 minutes.
3.
Add vegetable oil to the pot, add shredded pork when warm, stir fry until the color turns white, add soy sauce to improve the color
4.
Add shredded cabbage and stir-fry until the soup is ready
5.
Put the leeks in immediately, add salt immediately, stir fry three or two times immediately
Tips:
Tips for Mom:
1 The part of the cabbage is the best
2 Marinate the meat to make it tender
3 The Chinese cabbage has been stir-fried after being put in the pot, avoiding too much soup and adding salt at the end
4 Don’t fry for too long, it won’t taste good if the cabbage is wilted