As the saying goes, people living in different places have different tastes, the same ingredients, and different places have their own flavors. For example, cabbage, a very common home-cooked dish, will be shaped into nutritious hot and sour cabbage when it is born in Sichuan, and will be shaped into a universal stew when it is born in the stew-loving northeast. Today, I want to share this dish with you. It is an old Beijing-style cabbage with different taste and taste. It is also called Beijing cabbage.

Beijing cabbage

1. First, we prepare a Chinese cabbage, tear off the leaves of the Chinese cabbage, wash them with clear water and cut them separately from the Chinese cabbage.

Cut the leaves of Chinese cabbage with a few knives at will. Slice the cabbage obliquely and put it on a plate for later use.

2. a piece of pork belly, cut into thin slices, not too much, mainly to increase the flavor.

Cut ginger into diamond-shaped pieces, chop green onions and add ginger. After the seeds of red pepper are removed, it is cut into diamond-shaped pieces.

Soak the fungus in advance, remove the roots, and tear the larger ones for later use.

Next, let's start cooking and burn oil in the pot. After heating, fully slide the pan, pour out the hot oil, pour in the cold oil, and heat the pan to cool the oil, so that the ordinary iron pan can play a non-stick role.

4. Pour the pork belly, stir-fry until the oil comes out, and stir-fry until the pork belly shines. Stir-fried pork belly with lard tastes better. Add dried red pepper, add onion and ginger and stir-fry until fragrant. First, pour the cabbage into the pot and stir fry. Stir-fry over high heat for about 1 min.

5. Stir-fry until the cabbage blocks stop growing, pour in red pepper slices and auricularia auricula, stir-fry for a few times, then pour in cabbage leaves, and stir-fry again for about 1 minute.

6. After the cabbage leaves are fried, start seasoning, add oyster sauce, salt, monosodium glutamate and soy sauce, stir fry quickly, and then start seasoning.

Well, this simple and distinctive Beijing-style cabbage is ready, but it should be noted that the salt should not be put too early in the cooking process, so as not to affect the dishes because of too much water in the cabbage.