The most delicious dish that can be made by combining cabbage and pork belly is the dry pot cabbage. This is a very delicious dish, perfect for eating or drinking. Now I will share with you how to make dry pot cabbage.

How to make dry pot cabbage

300 grams of cabbage, 8 grams of garlic, a few dried peppers, appropriate amounts of lard, salt, mature vinegar, oyster sauce, light soy sauce, and chicken essence . Peel off the cabbage piece by piece, wash with light salt water and drain. Tear into large pieces by hand, smash the garlic, cut the dried pepper into circles diagonally; heat the oil in a pan, and when it is 70% hot, add the cabbage slices. While stirring constantly, use a spatula to flatten the cabbage in the pot.

Wait until the cabbage collapses in the pot, then scoop it up. Turn the pot to low heat and sauté the chopped dried pepper and garlic until fragrant. Pour in the cabbage again, turn up the heat and stir-fry the garlic and pepper evenly, still using the spatula to press the vegetables. Add vinegar, oyster sauce, raw oil, salt to taste, and finally add chicken essence and serve on a plate. Adding the vinegar first will ensure the crispiness of the dish. In this way, the hot and sour flavor of the hand-shredded cabbage will be stronger and more delicious. Be careful not to pour the vinegar directly onto the dishes, but rather onto the sides of the pot.

After washing the cabbage and tearing it into small pieces, try to control the water as much as possible to avoid too much water affecting the taste when cooking; when the cabbage becomes slightly soft and translucent, add mature vinegar and do not add it. When the mature vinegar is poured onto the vegetables, it is poured onto the walls of the pot, so that the aroma of the vinegar comes out at high temperatures; when frying the cabbage, stir fry it quickly over high heat to ensure that the nutrients are not lost.

Generally, the firepower of a household gas stove is 4.0kw, which cannot reach the firepower of a hotel gas stove. This will cause too much water to come out when people fry cabbage at home, causing the cabbage to not be crispy when eaten. We all fry the cabbage first, which can speed up the frying of the cabbage and keep the cabbage moist, making it lighter and crispier to eat.

The most important thing when making dry pot cabbage is to control the heat. Stir-fry the pork belly into the oil, add the ginger, garlic and dried bell pepper and stir-fry for a while, then add the dry pot sauce (available in the market), then add the cabbage and stir-fry quickly until cooked through, add MSG and pour into the dry pot. Serve. Note: The griddle sauce is salty, so don’t put too much. The cabbage cooks quickly, so don’t fry it for too long.