Chinese cabbage is a common vegetable in our life, and there are many ways to do it, such as stir-fried Chinese cabbage, stewed Chinese cabbage, hot and sour Chinese cabbage, fried Chinese cabbage with auricularia, stewed Chinese cabbage with shrimp skin vermicelli, steamed Chinese cabbage and vinegar-stained Chinese cabbage. , are very common practices. Today I will share with you a new method, which is made of pork. Absolutely delicious, and the next meal is great. You can try. Here's how to make it.

Stir-fried pork and cabbage-

Ingredients: several slices of Chinese cabbage, front leg meat 150g, 2 green garlic seedlings, 3-4 green peppers each.

Seasoning: 4-5 cloves of garlic, 4-5 dried peppers, half a spoon of soy sauce, salt 1 spoon, chicken essence 1 spoon, half a spoon of sugar, balsamic vinegar 1 spoon, and cooking wine 1 spoon.

-Manufacturing methods and steps-

Step 1: Peel the pork, and cut the fat meat and lean meat into 2-3cm thin slices respectively.

Step 2: cut garlic into small particles, green and red peppers into horse ears, dried peppers into shreds, and green garlic seedlings into sections and put them on a plate for later use.

Step 3: Cut the cabbage into strips with an oblique knife, but the leaves and stems should be separated on the plate.

Step 4: Heat a little oil in the wok, put the fat into the wok, stir-fry the fat on medium and small fire, and take out some if there is more oil.

Step 5: Stir-fry the oil, add garlic and dried chilies, stir-fry the lean meat with high fire, stir-fry the lean meat until it is slightly yellow, add green and red chilies, a spoonful of cooking wine and a little soy sauce, stir-fry the meat with high fire to remove the fishy smell and enhance the fragrance, and color the meat at the same time.

Step 6: After the cooking wine volatilizes, add the cabbage stalks and continue to stir-fry over high fire until the cabbage stalks become soft and yellowish.

Step 7: Stir-fry Chinese cabbage, stir-fry cabbage leaves with high fire, stir-fry vegetable leaves, add salt, chicken essence and sugar, and stir-fry with high fire until the taste is even.

Step 8: Stir-fry for about 20 seconds, add green garlic seedlings, and add a spoonful of pot vinegar at the same time, continue to stir-fry over high heat, and serve after taking out the pot 10 second.

Cooking skills—

(1) We'd better choose pork with pork or pork belly in front for this dish. The fried meat in this place tastes delicious.

(2) After the cabbage is washed, be sure to control the water to dry, so as to prevent the water from entering the pot and lowering the pot temperature. If you fry it, it won't taste good, and it will lose the meaning of frying. Cabbage must be cut into strips with an oblique knife, which is easier to taste.

(3) Don't put the seasonings and ingredients in the wrong order, otherwise this dish will be greatly discounted.

(4) If there is a lot of fried oil, fill a part first to prevent greasy.

(5) When cooking, putting a little vinegar beside the pot can increase the aroma. You can put more if you like to eat hot and sour flavors.

(6) The whole process of making this dish must be fried quickly, which is the secret of this dish.