Main Ingredients
Local young stem cabbage with sharp leaves
500g
Accessories
Cooked lard
5 grams
Salt
2 grams
Minced garlic
5 grams
White sugar
1g
Chicken essence
1g
Steps
1. This is local cabbage sum The most common popular variety - young stem cabbage with sharp leaves, it bolts quickly, flowers early, and the stem is only as thick as a chopstick finger. Due to the use of drugs to promote bolting during current planting, it has a lot of crude fiber. It feels scummy when eaten, so its reputation is not as popular as "Ningxia Cai Xin".
2. Wash the cabbage, starting from the end, and cut it into two sections (about 4 to 5 cm long).
3. Heat the pot over high heat for 7 minutes and melt the cooked lard.
4. Add minced garlic and sauté until fragrant.
5. Turn on the highest heat, add the cabbage heart segments, and stir-fry constantly. If the pot temperature is too high, splash a little boiling water along the edge of the pot to cool down.
6. Stir-fry the stems of the cabbage until they soften, add salt, chicken essence and sugar to taste, stir-fry evenly until cooked through, and then remove from the pan.
7. Take it out of the pot, tidy it up a little, and it’s ready.