The dashi is a specialty of Xiangyang, also known as Kongming dish, which is said to have been invented by Zhuge Liang during the Three Kingdoms period. In Xiangyang is also called "pickles", it is the use of fresh mustard head after a number of procedures to process pickled, pickled dashi was yellowish-brown, tasty, crisp and refreshing to eat, can be eaten raw can also be fried to eat, but also take the shredded meat with fried, no matter it is to drink porridge or to eat rice on a small plate of dashi will make your appetite, and therefore much loved by everyone to become indispensable to the table! At the same time, it also has the effect of appetizer, digestion, spleen and so on. In this hot summer to the family to do a plate of cabbage, immediately let the family's appetite, rice can eat a few bowls.

The big head of cabbage is a friend from the local express over, said the local specialties must let me taste. Before I heard about the big head of vegetables also see friends recommended, but really did not taste and did not buy, this time to have the opportunity to taste to thank friends for this intention. Received after it was used to do a good few dishes, each one is very tasty dishes, today I chose the simplest way to share with you, I hope you like it.

Preparation ingredients:

Head cabbage half, 1 green pepper, millet pepper 5, 50g tenderloin, cooking oil, salt a little, starch 1 spoon, half a spoon of soy sauce, a little pepper

Methods:

1, ready to prepare the required ingredients, respectively, cleaned up and spare

2, the head cabbage into a thick and thin evenly spaced silk, put the water soak in water for 5 to 10 minutes, replace the water 2 to 3 times, soak according to the salinity of the daikonai grasp time, if the daikonai is too salty, it is recommended to extend the soaking time, can help reduce the salt in the daikonai

3, daikonai soaked well after draining water, green pepper shredded, millet pepper cut randomly into small pieces

4, pork is also cut into a thick and thin evenly spaced silk, cut and then Into a clean bowl

5, to the pork add starch, soy sauce, a little salt, pepper and a few drops of water and mix well, mix and leave for about 2 minutes so that the meat is more flavorful

6, the gas stove open fire, the pan into the appropriate amount of oil, hot, into the mix of seasoned shredded meat on high heat and quickly stir-fry. If you want the meat to be more tender, the fire is very important

7, about 15 seconds of stir-frying all the meat surface color

8, add shredded peppers and millet pepper quickly stir-fry 3 ~ 5 seconds

9, add the big head of cabbage together stir-fry

10, stir-fry evenly after the fire out of the pot to eat

Tips:

1, the big head of cabbage, although delicious, can not be gluttonous. Although delicious, can not eat, because it belongs to the pickled food, containing high salt, eat too much at a time is not conducive to good health

2, the big head of cabbage before eating according to the degree of its salty master soak time, heavy taste friends will generally choose to eat directly or eat with vegetables

3, stir-frying meat should be used to stir-frying quickly and with a high fire, you can make the meat out of the frying is more tender