Dry pot cabbage without pinches of meat definitely has no soul, because dry pot cabbage without pinches of meat, it can only be regarded as a plate of vegetarian dishes, not dry pot cabbage. So dry pot cabbage must have pinches of meat, whether it is fresh pinches of meat, or waxed pinches of meat, at least it should have meat. Dry Pot Cabbage is relatively simple and easy to make, and it is a delicious dish that many people often eat at home. Dry pot cabbage is a very popular and widespread delicacy, we Sichuan often use dried chili peppers, dried peppercorns, garlic, bean paste and other ingredients as seasonings for cooking, made out of the red color and flavor, is a very tasty dish for the next meal. Although the practice of dry pot cabbage is relatively simple, but to make dry pot cabbage delicious, not so easy to do.

dry pot cabbage

prepared ingredients: a piece of pork, cabbage half, a few cloves of garlic, a small piece of ginger, a small spoon of bean paste, a little wine, a few dried chili peppers, a little dry pepper, a small spoon of sugar, a small spoon of soy sauce, a little vegetable oil, a spoon of salt, a small spoon of chicken essence.

Making process:

1, clean the meat, cut into thin slices. 2, the cabbage torn into small pieces, with water repeatedly for cleaning, fish out and drain. Garlic slices, ginger shredded. 3, put a little vegetable oil into the pot, put the pork slices to stir fry, stir fry grease, put a small spoon of bean paste, garlic, ginger, dry red pepper, dry pepper stir fry out of the red oil, and then put a little wine, a small spoon of sugar to continue to stir fry for a few moments. 4, into the washed cabbage, stir fry quickly and fast over high heat to break the life. 5, add a small spoon of soy sauce, a small spoon of salt, a small spoon of chicken stir fry. The pan is ready to be dished.

This dry pot cabbage on the simple 5 steps to do a good job, practice easy to do. Please note: do dry pot cabbage, cabbage must be washed, washed after the cabbage in the wash water control dry, fried out will be green and delicious. Because the cabbage should be quickly fried in high oil temperature will be delicious, if the water brought into the wash vegetables is easy to reduce the oil temperature, fried cabbage will not be too fragrant, taste more skimming. Some people say cabbage will not need to wash it, direct fried is not better? I just want to say: you are bold, you can. Personally, the last time I made this dish, I simply washed it, and when I sauteed it, I found small worms on the cabbage, which was so disgusting. I dumped the whole pan of vegetables. Cabbage, although tightly wrapped, is not clean and must be washed. And if necessary, soak the cabbage in water after tearing it up. What do you think?