Practice steps:
1. Peel off the leaves of the cabbage, rinse thoroughly, drain the water, and then tear the cabbage into pieces. This step is very important. If the water is not drained, the fried cabbage will not be crisp and tender.
2. Pork belly is peeled. Pork belly should not be fried with skin, it is easy to leak oil, and then cut into pieces.
3. Add water to the pot to boil, add fragrant dried water for 2-3 minutes, remove and drain for later use.
4. Heat the oil in the pot, add the pork belly and fry it, fry the pork belly and take out the pork belly for later use.
5. Stir-fry chopped green onion, Jiang Mo, garlic slices and dried chili, stir-fry cabbage with high fire, pour a few drops of rice vinegar, and stir-fry cabbage until it is slightly soft.
6. Add dried incense, pork belly, salt, soy sauce and cooking wine, stir fry quickly and evenly over high fire, turn off the fire and serve.
Ingredients for stir-frying Chinese cabbage in oyster sauce: half a cabbage, appropriate amount of oil, appropriate amount of salt, oyster sauce 1 tablespoon, 3 cloves of garlic,
1. Prepare the required materials, peel off the leaves of the cabbage, rinse them clean, and drain the water. The water must be drained, so that the cabbage will not be crisp and tender, and it will have a faint bitterness. Oyster sauce is a condiment made from raw oysters. Oyster sauce is delicious and rich in oyster flavor.
2. Tear the cabbage into small pieces of uniform size by hand. Thick stalks are not easy to cook. If you thin it with a blade, it will explode easily.
3. Cut garlic into powder.
4. add oil to the pot and heat it. Add minced garlic and stir-fry until fragrant.
5. Stir-fry the cabbage in the fire until it breaks.
6. Add oyster sauce, add a little salt, stir fry quickly and evenly, turn off the fire and serve.