Materials:

200 grams of pork, 6 slices of cabbage, half a scallion, 3 slices of ginger, two tablespoons of cooking wine, three tablespoons of flavorful fresh soy sauce, two or three tablespoons of peanut oil, a small spoon of granulated sugar, one and a half tablespoons of salt, 1 spoon of thirteen spices, 1 spoon of oil.

Practice:

(1) Cabbage washed, green leaves and white stems cut, separate plate standby. This dish cut is more important, cabbage stems cut into slices, vegetable knife 45 ℃ angle cut into the cabbage, into thin slices. Cut the pork and set aside. No oil in the pot. Directly under the cabbage stems.

(2) Stir fry on the soft side, set aside on a plate.

(3) pan to the oil, down into the pork, stir fry, brown, add chopped green onion, ginger, stir fry evenly, add soy sauce, thirteen spices. Add the cabbage stems that were just on the plate.

(4) Stir fry evenly.

(5) Add cabbage leaves and continue to stir-fry.

(6) When it is soft, add the oil, salt and sugar, stir-fry well and prepare to serve.

(7) Plate.

2, fungus fried cabbage.

Materials:

Dry fungus moderate, baby cabbage 300g, garlic 5 cloves, green onion moderate, pork 200g, cooking oil moderate, salt moderate, chicken essence a little.

Practice:

(1) dry autumn fungus, especially good, no root.

(2) soaked in warm water for 30 minutes. So a throw soaked so a big pot.

(3) baby vegetables cut into sections.

(4) When the oil is hot, add the sliced meat and stir-fry until browned.

(5) Add chopped green onion, minced garlic and soy sauce and stir fry. Add baby vegetables and stir fry.

(6) Stir-fry baby vegetables until soft.

(7) Add baby vegetables and continue to stir-fry.

(8) Add appropriate salt, chicken essence, out of the pot.

3, seaweed fried cabbage.

Materials:

Seaweed moderate, 2 sections of green onion, garlic 3 cloves, leek moderate, salt moderate, soy sauce 1 spoon.

Practice:

(1) Wash and soak the seaweed softly and spare the green onion and garlic.

(2) water boiling into the cut cabbage, discolored and fish out into the cool water basin. This way the color of the cabbage looks good. And eat crispy.

(3) hot pan cool oil first put onion and garlic, then put the seaweed, fried flavor and then put the cabbage, soy sauce, salt, stir-fry evenly, and finally put the leek off the fire can be. (Stir fry process quickly did not have time to take pictures).

(4) out of the pot. The cabbage is very crisp and refreshing. With the dry fragrance of seaweed quite rice.