Ingredients: 300g of Chinese cabbage and 50g of pork (lean meat).

Seasoning: vegetable oil 25g soy sauce 15g salt 3g sugar 10g onion 5g ginger 5g each.

working methods

1. Wash the onion and ginger separately, and shred them for later use; Wash lean meat and cut it into thin slices with a horizontal knife; Wash the cabbage, remove the pedicle and cut it into elephant eye pieces for later use.

2. Put a clean wok on the fire, add vegetable oil, add meat slices and stir-fry until raw, add onion, shredded ginger, soy sauce, sugar and salt, add Chinese cabbage, stir-fry quickly with quick fire and cut raw.

Cabbage and pickles

Raw material: Chinese cabbage (900g).

Seasoning: chives, shallots, garlic paste (1 spoon), coarse salt (4 tablespoons), Chili powder (3 -5 tablespoons), fish sauce (5 tablespoons), sugar (1 spoon), ginger powder or ginger paste (1/3 tablespoons), and half onion.

Exercise:

1, removing roots from Chinese cabbage and cutting into pieces; 2. Add 4 tablespoons of crude salt to half a bowl of clear water and stir slowly until it melts, preferably completely, to make the taste more uniform; 3. Add the chopped Chinese cabbage into salt water, mix well a little, and marinate for 1.5 hours; 4. Prepare onions, onions and garlic during the period; 5. After washing sauerkraut twice with clear water, drain the water for about 20 minutes; 6. After draining the water, add Chili powder, fish sauce, garlic paste, sugar and ginger powder and mix well with disposable gloves; 7. After the seasoning is mixed, add the onion and onion and mix patiently. 8. After mixing, leave it at room temperature for half a day, and then put it in the refrigerator.