Name: Vinegar Cabbage
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Pork hind leg; A Chinese cabbage; a small piece ginger; 1 spoon Soy sauce; Some Rapeseed oil; a little Ginger powder; Several roots Dried chili; Several petals garlic; a little Fresh Vegetables; a little White pepper; 2 spoons Vinegar; a little Oyster sauce; A paragraph very light blue; a little Corn flour; a little salt; 1 spoon Sugar; a little Cooking Wine

Vinegar Cabbage

1. Today this vinegar cabbage adds a bit of pork to enhance the taste. Wash the pig's hind legs together, and scrape off the skin to show dirt. Cut off the skin and a layer of lean meat with fat. These two parts are used in this dish. The lean meat is used to fry other dishes. Of course, you can also use a small piece of pork belly directly.

2. Remove the fat and oil from the meat slices, cut into small cubes, slice the lean meat with a little fat, take a part of the remaining fat and cut into small pieces, set aside

3. Heat the pan without oil, add the fat cubes, and stir it over a low heat

4. When cooking the lard, marinate the meat slices and skins, add a little cooking wine, a little light soy sauce, a little five-spice powder, a little oil, a little cornstarch, stir well, and marinate for five minutes

5. The simmered lard residue and lard are served together for later use. After all, lard is not very good for the body, it has a high cholesterol content, so only a little fat is used to refine the lard

6. The meat part is ready, let’s take a look at the vegetables: a cabbage, a white onion, a few cloves of garlic, a small slice of ginger, and a little dried chili. Today’s cabbage is delicious, crispy and tender, with high moisture content, and sweet. , The last one was eaten

7. Break the cabbage leaves one by one, soak in salt water for 5 minutes, and then rinse with water

8. Wash scallion white, dry chili, peel garlic, wash ginger peel and set aside

9. The stalk of the cabbage leaf was cut into slices diagonally with a knife, and the leaves were torn into medium-sized slices by hand, and placed separately.

10. Cut scallion and white into sections diagonally, cut dried chili into small sections, slice garlic and ginger, set aside

11. Choose the sauce first for easy operation. One spoon of light soy sauce, two spoons of vinegar, one spoon of sugar, a little oyster sauce, two spoons of water, taste the saltiness, add a little salt, add a little cornstarch, and mix well

12. Heat the pan with cold oil, add the skin of the meat, stir-fry the meat slices, and serve separately

13. In the bottom oil of the pan, add green onion and white garlic slices, ginger slices and dried chili, stir fry

14. Add lard residue and a little bit of lard, continue to fragrant

15. Add cabbage leaf stalks and stir fry

16. Add diced pork skin and stir fry

17. The stalk becomes soft, add the leaves and stir fry

18. Add the meat slices that have been fried in advance and stir fry

19. Add the sauce, bring to a boil, turn to low heat and simmer for five minutes on high heat until the juice is thick

20. Finished product

21. Finished product

22. This dish is different from the previous method of vinegar and cabbage stir-fry, adding a little fat residue and lean meat, the taste is richer, the sour fragrance also has the fragrance of lard, salty, fresh and sour, and the cabbage Crispy and juicy, very delicious