Raw materials for making hand-torn cabbage:
1. Half or a cabbage?
2. Half a catty of pork belly
3. Appropriate amount of ginger, garlic and onion
4. Oyster sauce, balsamic vinegar and soy sauce.
5. Dried red pepper and pepper oil are appropriate.
Steps for cooking hand-torn cabbage:
Step 1: Clean the cabbage bought in the market, tear it into small pieces by hand, then rinse the torn cabbage with water, put it on a plate and drain it for later use.
Step 2: Wash the pork belly, slice it with a kitchen knife and put it on a plate for later use.
Step 3: Slice the dried red pepper, cut the onion, shred the ginger and mash the garlic with a kitchen knife.
Step 4: Heat the pan with high fire, add peanut oil, pour pork belly, stir fry with low fire, after about one or two minutes, add dried Chili, shredded ginger, minced garlic and scallion, and continue to stir fry.
Step 5: After the ingredients are sauteed and the pork belly is slightly yellow, pour in the previously torn cabbage, add oyster sauce, soy sauce and appropriate amount of salt, stir fry over medium heat until the cabbage is soft, then pour in appropriate amount of balsamic vinegar and pepper oil, and a delicious hand-torn cabbage is ready.
Matters needing attention in cooking hand-torn cabbage:
1. When choosing Chinese cabbage, you can choose Chinese cabbage according to your own situation and taste. One of the characteristics of Chinese cabbage is that its leaves are thin, but it has a faint sweetness. Broccoli leaves are thicker and more tasty, and both of them can be used as hand-torn cabbage, but how to choose depends on what you like. As for the weight of cabbage, you can put half or one, depending on the population of your family. If one or two people eat, half a cabbage is enough.
2. Pork belly is chosen as the auxiliary material of this dish, mainly because of the fat on pork belly. Pork belly fried with small fire will bring a kind of meat flavor to Chinese cabbage, and the taste of pure pork can improve the taste. At the same time, cabbage itself is oily, and the oil of pork belly can also make the appearance of this dish look better. But if you don't like pork belly, you don't need to add this accessory.
3. Considering that pork belly is mostly fat, some people don't like the greasy taste, so when frying pork belly, try to reduce the fire as much as possible, and then slowly fry the oil in this meat with a spatula, so as to get rid of the greasy feeling of pork belly and taste better.