1. Collection of ingredients. Bacon (only half as shown in the picture, because the bacon is too salty, so the amount should not be large).
2. After buying red cabbage moss, it should be soaked in salt water for 20 minutes to remove residual pesticides and it is safer to eat. Clean up and remove the old skin of the rhizomes with a scraper.
3. Change the knife oblique section for backup. When changing the knife, you should cut an oblique knife, so that the profile is enlarged, it is easy to mature and the taste is good.
4. Because the dishes are fried quickly, and the time is very short, prepare the seasoning first, and the operation is not panic. Slice garlic and ginger for later use.
5. After the steamer is steamed, pour in the sausage and bacon evenly with 1 tablespoon of Cantonese rice wine, and steam for 10 minutes on high heat.
6. Take out the modified knife and slice it.
7. Put the oil in the wok and heat it up over a low heat. Stir the lavender flavor with a slight scorching brown sensation. Set aside.
8. Stir-fry the oil for the lap-mei, sauté the garlic and ginger slices, stir-fry in the red cabbage table, add a little salt to taste.
9. Add a little sugar to refresh.
10. Add oyster sauce to freshen up, stir fry evenly.
11. Add 1 tablespoon of water, cover the pot and bake for 30 seconds, so that the vegetable moss is fresh and refreshing.
12. Pour in the waxed flavour and stir-fry evenly.
13. Finally, it is topped with a very fresh flavor, polished and flavored, and stir-fried evenly.
14. Finished picture.
15. Finished picture.
16. Finished picture.
Tips:1. The vegetable moss needs to be soaked in salt water before frying to remove residual pesticides. For food safety, this step must be done.
2. The rhizomes of vegetable moss should be peeled off with a scraper to make the taste more tender and enhance the pleasure of eating.
3. Cured meat has a salty taste, especially the cured meat is very salty and salty. Add a small amount of salt. If the amount of vegetable moss is small, you don't need to add additional salt.
4. Lap flavor needs to be steamed. Cooked Guangdong rice wine can better stimulate the flavor of lax flavor, make its texture softer and overflowing with aroma.
5. After sautéing, the Lamei must be served first. When the vegetable moss is cooked and then returned to the pot, it will remain in the pot, the taste will become hard and the flavor will be lost.
6. For fast-fried dishes, various seasonings should be prepared first, and the cutting speed is fast, but it is too late to get it now.
