Fried kale head is a favorite dish of Chaoshan people in Guangdong province, and it is also a home-cooked dish in Guangzhou. It tastes sweet and refreshing, and can be fried and pickled. Because it has no taste, it needs to be paired with broth or meat with strong taste.

material

Materials: 1 cabbage head (about 250g) and 150g Cantonese bacon;

Accessories: a little minced garlic, a little onion, appropriate amount of broth, salt, sugar, oyster sauce 10ml, 5ml of cooking wine.

Cantonese snacks-Fried bacon with cabbage head

1

1. Peel and slice the head of Chinese kale;

2

2. Wash the bacon and slice it;

three

3. Put a little oil in the pot, stir-fry the bacon with low fire, and take out the oil;

four

4. Add a little more oil (or not) to the pot, heat it, saute the minced garlic, pour in the kale head, stir fry evenly, add the broth, add salt and sugar to taste, stir fry evenly, add the bacon slices, stir fry evenly, sprinkle with cooking wine, and finally add oyster sauce to stir fry evenly, and serve.

skill

1. The head of Chinese kale can be cut into chips and fried, which is more delicious. I like refreshing, so slice it. )

2. Meat is replaced by sausages, bacon and other personal favorite foods;

3. Stir-fry the oil of bacon, just a little, because the bacon will produce oil after frying, so stir-fry it quickly;

4. Exercise 4. You can fry the kale head with the remaining oil of fried bacon;

5. If clear soup is replaced by clear water, the amount of oyster sauce will be relatively more.