This dish is not expensive, more than a dozen pieces, but I feel the feeling of eating dozens of pieces, spicy and delicious, especially when it is just cooked, and it is full of color, smell and taste, which simply challenges people's taste buds. You can say that if you give me a bowl of white rice, I can cook some shredded cabbage.

Attached here is a network diagram, which looks better than what I did.

I want to eat when I see it.

After a while, I fell in love with this dish. Looking for all kinds of information, I found it was Hunan cuisine (forgive me for this very southern house).

Hunan recipes are generally not cooked at home, especially peppers, which my family won't eat, so I ate them all by myself during the experimental days, but I found that the same materials could not be fried at home, which was worse than tearing cabbage by hand. Am I too southern?

In particular, the taste, smoothness and fragrance are far inferior.

So, I went to a food stall opened by Hunan people, and the master was an authentic Hunan person.

Material preparation:

Cabbage (called broccoli in Guangdong, the name is cabbage in your mouth)

Spices (pepper, dried pepper, garlic)

Seasoning (soy sauce, oil consumption, aged vinegar, peanut oil, salt)

Lard (PS, if there is no lard, you can squeeze oil from fat pork like a chef, buy some pork belly and cut fat into oil)

Hand-torn cabbage practice:

Tear off the leaves outside the cabbage, and then cut them in half from the middle (pay attention to the cross).

Pick half of the leaves, tear them by hand, and tear them into blocks, as evenly as possible. Rinse with water instead of soaking in water. Too much water will affect the taste.

Pour in peanut oil and lard (lard is extracted from fat pork), heat the pan, boil the oil, pour in dried Chili and garlic, and stir-fry until fragrant.

Smell the fragrance, quickly pour in the cabbage, stir fry for about half a minute, add pepper and soy sauce to consume oil, and continue to stir fry crazily for half a minute.

Here comes the place to add color. Turn to medium heat, pour in a spoonful of mature vinegar, add salt, then turn off the heat and fry with residual heat 10 second.

Finally, the pot is served, the plate is loaded and the table is served.

A key step of this dish is to grasp the temperature and time. When cooking, you must use a big fire. The fire can quickly evaporate water and make the cabbage turn 7-8 ripe. Cooking at home is not as fragrant as cooking outside. On the one hand, the cooker at home is not as fierce as the fire outside. Moreover, hand-torn cabbage should not be fried for too long, which will be soft and brittle for a long time, affecting the taste.

Finally? Chaos? What's wrong with playing jiaozi? Wei Hui to Bao Yue? Cried badger lang? Play? Tanning? Kill me.