Vinegar Cabbage Gang
by Winter loach
Favorite
Difficulty
Normal
Time
20m
Serving
2
Crisp, tender, sour and fragrant"
1. Tear the cabbage into slices by hand, sprinkle a spoonful of salt, and marinate for 15 minutes
2. Sliced pork belly
3. Cut the green onion and garlic slices and put them in a bowl
4. Add salt, light soy sauce, vinegar, dark soy sauce, chicken essence, water starch. The concentration is moderate, add sesame oil and mix thoroughly.
5. After the cabbage gang has released some of the water, wash it with clean water, otherwise it will be too salty, then wrap the cabbage gang several times with a cloth to squeeze out the excess water. The cabbage gang fried in this way will be very crispy.
6. The cabbage gang squeezed out of the water is placed in a small pot for later use. Now the cabbage gang does not look good, but the color of the cabbage gang will be restored after being fried
7. Put oil in the pan, and stir-fry the meat slices on medium heat under cool oil.
8. Change color and smell
9. Add the cabbage gang, add cooking wine, stir fry for 3 minutes on high heat, there is no excess water vapor, until there is a pot aroma
10. Pull the chop around, leaving the bottom of the pan in the middle, pull the green onion slices and garlic slices in the bowl into the middle of the pan, fry it to get the aroma, and then stir-fry evenly. Put the glutinous rice in a bowl and stir-fry evenly over high heat, then it can be out
11. Out of the pot and plate
