material
A piece of plum head meat, soy sauce, salt, oil, ginger slices and a Chinese cabbage.
working methods
1. Slice the fat and thin plum heads respectively. Stir the lean meat with proper amount of salt, oil and soy sauce, and then marinate it 10 minute.
2. Wash the Chinese cabbage and cut it into pieces.
3. Stir-fry the fat with skin in a small and medium-sized torch pot slowly, add ginger slices to the fire, add appropriate amount of oil, pour in lean meat and stir-fry a few times, and then take it out of the pot for later use.
skill
Little knowledge: plum head is the meat from the back shoulder to the waist of the pig, with a little fat and tender and smooth meat. Suitable for cooking, stuffing and barbecued pork. A simple, easy-to-cook, low-cost home-cooked dish doesn't need much seasoning. It looks ordinary, but it's very delicious. Even the vegetable juice bibimbap is first-class.
Method 2: Stir-fry Chinese cabbage.
material
Lean meat150g, Chinese cabbage 250g, fine vermicelli100g, a little parsley, shredded red pepper. 75g of oil, soy sauce 1 tbsp, Shaoxing wine vinegar12 tbsp, refined salt, sugar, monosodium glutamate13 tbsp, pepper14 tbsp, shredded onion, Jiang Mo and garlic slices.
working methods
1, pork and cabbage are shredded; Cut the soaked fine vermicelli into sections and drain for later use.
2. Heat the wok, add a proper amount of base oil, stir-fry the wok with onion, ginger, garlic and dried chili shreds, stir-fry the shredded pork until it becomes discolored, stir-fry the shredded cabbage with Shaoxing wine and vinegar, add soy sauce, sugar, refined salt, monosodium glutamate and pepper, stir-fry the vermicelli evenly, and sprinkle with coriander.
Practice 3, Chinese cabbage fried noodles, fried meat
material
Half a Chinese cabbage, two or two meats, half a onion, a little ginger, three cloves of garlic, a little vermicelli and a little coriander,
working methods
1: First, wash the Chinese cabbage and cut it into pieces.
2: Cut the meat, too.
3: Next, cut the green onions.
4: Pour oil into the pot, then add onion, ginger, garlic and meat. stir-fry
5: Add soy sauce and vinegar. Color.
6: Add cabbage and stir fry.
7: Add soy sauce. Color. Add salt. Seasoning.
8: Add vermicelli and water. stir-fry
9: Add coriander.
10: You're done.
Practice 4: Sauté ed auricularia with shredded Chinese cabbage.
material
Lean meat 1 00g, Chinese cabbage 3 slices, auricularia auricula 1 0g (soaked in warm water), red pepper 1 spoon, ginger paste1spoon, garlic 3 petals, bacon1spoon. Seasoning for cooking: salt 1/4, special red pepper sauce 1 tablespoon (fine Chili powder is not used), sugar 1/2 tablespoons, chicken essence 1/4 tablespoons, and appropriate amount of water starch.
working methods
1. Slice lean pork, cut leaves and stems of Chinese cabbage into small pieces, tear auricularia into small pieces by hand, shred red pepper, chop ginger and slice garlic.
2. Stir the lean pork and bacon seasoning evenly, and add about 1-2 tablespoons of water several times until the water is out of sight. Let stand and marinate 10 minute.
3. Put about 2 tablespoons of oil in the pot, heat it to 30%, add lean meat and cut it open with chopsticks.
4. Stir-fry until the lean meat is 80% cooked, add red oil Chili sauce or Chili powder and stir-fry until fragrant, and eat with meat and oil for later use.
5. Wash the pan, add a little oil, add garlic and garlic slices into the cold oil, and stir-fry for fragrance.
6. Add fungus, cabbage stalks and shredded red pepper and stir-fry until the stalks are soft.
7. Finally, add cabbage leaves, salt, chicken essence and sugar.
8. Stir-fry until the cabbage leaves are soft, and add the fried meat slices and oil.
9. Stir well and add starch thickening.
10. Final fried product.