sweet and sour cabbage
Basic ingredients: Chinese cabbage, dried pepper, ginger, garlic, soy sauce, aged vinegar, salt, sugar, starch and lard.
Production steps
1. First, peel the cabbage and clean it. I wonder if you have seen the growth process of Chinese cabbage? He is tightening one by one. There is a lot of dust and impurities in this process, which should be washed one by one. Wash the Chinese cabbage and cut the edges and leaves separately. Because in the frying process. Leaves are easier to cook and vegetables are harder. We should fry them separately.
Tear the cabbage leaves small by hand. White-edged oblique knife cut into pieces. Cut it all up and put it on a plate.
Prepare some dried peppers and soak them in water. So it is not easy to fry in the process of frying.
Cut some small materials, slice ginger and garlic and put them in a bowl for later use. Cut the soaked dried pepper into small pieces.
Let's mix the juice and put two spoonfuls of soy sauce in the bowl. Three spoonfuls of aged vinegar and one spoonful of salt. A spoonful of sugar. Then add two teaspoons of starch, add proper amount of purified water and stir well for later use.
Heat the pan and add a spoonful of lard. If there is no pork at home, you can put some pork belly. Chinese cabbage is more fragrant when fried with lard. If you don't eat lard, you can also put vegetable oil. When the oil is hot, add ginger, garlic slices and dried peppers and stir-fry until fragrant. . Then add the Chinese cabbage pieces and stir-fry them evenly with the biggest fire. Stir-fry for about two minutes, and stir-fry the cabbage until it is soft.
Add cabbage leaves.
Because cabbage leaves ripen more easily, they should be put last. Stir-fry for about 15 seconds and pour in the prepared juice. Stir fry quickly and evenly, and you can go out of the pot.