Bacon is an ingredient that I have never touched again since I tried to cook it myself a few years ago. But when I eat in the cafeteria, I can't bear to eat the delicious dishes made with bacon in the morning sunshine. Stir-fry pork belly with cabbage for something as delicious as salty bacon

Bacon is never good in the morning, but there are other ways to transform fresh pork belly into a dish full of bacon flavor. So today I had a plate of pork belly and stir-fried cabbage! There's no bacon in it, but he doesn't lose any of the flavor of frying it with bacon. Plus, in the second half of this recipe, we’ll share how the morning sun sautés cabbage to the taste of a restaurant chef. It’s one more step of prep work, but you can still stir-fry delicious crispy cabbage when your home fire isn’t good.

Put the dried water of pickled cabbage leaves into the pot and add an appropriate amount of green onion. Continue to stir-fry over medium heat for 1-2 minutes, then it will come out of the pot.

Key points and tips

1. The fat content of pork belly is generally relatively high. Because people who love red meat can’t stop if it has that unique aroma. (Meat). But everything has pros and cons. When cooking pork belly, if it is not handled properly, it will not only emit a lot of fishy smell, but also give people a very greasy taste. This not only reduces the burden and greasiness on the body, but the cooked lard can also greatly increase the aroma of cooking. Putting the pork belly into boiling water and heating it will not only release a large amount of the original blood and water into the water, but also add a little rice wine to suppress the original fishy smell through the action of alcohol. If you don't have rice wine on hand, you can substitute seasoning, but the subtle flavor doesn't seem as refreshing. If conditions permit, it is recommended to marinate in rice wine.

2. Unlike some green leafy vegetables, cabbage itself can be eaten raw. Most of its good taste comes from the half-cooked state, that is, the crispy texture is better. To obtain this taste, in addition to controlling the heat during frying, you can also achieve this through other methods. Because the firepower and temperature of a gas cooker at home are as strong as a coal cooker in a canteen, it is difficult to quickly mature cabbage simply by relying on fire or high temperature. Some salt is used here. After the cabbage is pickled and fried in the pot, the raw taste of the cabbage will be removed before it is put into the pot. If it is fried again, it can be seasoned and taken out of the pot to maintain a crispy texture.

3. If you want the pork belly that you fry yourself to have the taste of salty bacon, then the pre-marinated seasoning and the second pot after frying are very important. This operation injects chewy strength into the pork belly, and coupled with the infiltration of the spicy bean paste, it will give people the illusion of eating salty bacon. Of course, it would be great if you can buy skin-on pork belly to stir-fry this cabbage.