Ingredients
Cabbage (cabbage) 1 piece
ingredients
pork belly
100g
seasoning
soya bean oil
15ml
salt
of appropriate amount
scallion
of appropriate amount
ginger
of appropriate amount
garlic
5 petals
Sichuan pepper
15 capsules
dry red pepper
of appropriate amount
Aromatic vinegar
5 ml
white sugar
2 grams
seasoned soy sauce for seafood
15ml
Practice of tearing cabbage by hand in griddle
1. Slice pork belly, and add 2ML steamed fish and soy sauce to taste first.
2. Peel the cabbage into pieces, soak it in light salt water 15 minutes, and tear it into pieces with your hands.
3. Blanch the torn vegetables in a boiling pot with salt and oil (just a few drops). Remove the vegetables immediately after they become discolored, and quickly take a shower with cold water. Drain the water completely.
Step 4 prepare onion, ginger, garlic, pepper and pepper
5. Choose a clean bevel knife for green garlic.
6. Cool the oil in a hot pan, stir-fry the pepper and take it out.
7. Stir-fry chili for a while, stir-fry onion, ginger and garlic, and stir-fry pork belly.
8. Pork belly slightly discolors. Cook cooking wine on the side of the pot. After the cooking wine is fragrant, add sugar and steamed fish and soy sauce, and continue to stir fry for half a minute.
9. Add the cabbage with controlled moisture and stir-fry evenly.
10. Add balsamic vinegar and stir-fry for 1 min. Turn off the heat.
1 1. Season with salt and chicken juice, move the vegetables into a dry pot, light solid alcohol and continue heating, and eat while heating.
knack for cooking
1, if you don't use a dry pan, you should stir-fry in the pan for a while when cooking. The time is according to your own preferences, and you can stir-fry less if you like crispness. If you use a dry pan, turn off the heat when the vegetables are fried until the soup is about to come out, and then season them with salt and chicken sauce.
2. In order to make the fried vegetables greener in color and crisper in taste, the blanching time must not be long. After blanching, it should be quickly showered with cold water.
3. To cook this dish, use as little soy sauce as possible.
4. Personally, I think steamed fish soy sauce tastes better than soy sauce.