Yuxiang Cabbage Gang
by Xinyi
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Soak ginger, soak chili, and chop onion
2. Cut the cabbage bangzi into thick shreds
3. The ratio of vinegar to sugar is 1:1, but this amount doesn't need to be too much. It just mixes with the soaked chili to create a strong fish flavor.
4. Prepare the right amount of Pixian Douban
5. Put the oil in the wok, when it is 50% hot, add the chopped ginger, soaked chili and chopped green onion and fry to get a fragrant aroma
6. Add Pixian Douban and stir-fry the red oil
7. Pour the chopped cabbage gang into the pot and stir quickly evenly
8. Stir in the sweet and sour sauce and starch, stir-fry well and out of the pot
9. The fish has a strong fragrance, but this smell does not come from "fish" a bowl of rice, a plate of small stir-fry, happiness.
Tips:In the specific operation, pay attention to the performance and quality of the seasoning, and grasp the mutual cancellation, mutual suppression and mutual penetration of salty, sweet, sour, and spicy, as well as the dissolution of the main ingredient. At the same time, the effect of oil temperature and firepower on taste and color must be mastered ( Especially ginger, green onions, garlic, soaked red pepper).
