1, Chinese cabbage bang is cleaned and sliced obliquely. A short section of green onion, cut into chopped green onion.
2. After the oil in the pot is hot, put the chopped green onion in the wok.
3. Add the Chinese cabbage and stir fry, add 10 ml of soy sauce and appropriate amount of salt (see the taste, not too much).
4. Stir-fry until the Chinese cabbage comes out of the water, adjust the medium heat and cover the pot for a little while, about 1-2 minutes. I added a few braised duck tongues at this stage, and I can put nothing at all.
5, the fire to dry the soup, from the pot to the plate.
Wash the cabbage. Break the cabbage into small pieces by hand (hand-broken is better than knife-cut). Slice the scallion, wash the dried red pepper and slice the pork belly. Put the sliced bacon in the hot pot. Stir-fry constantly to avoid burning. Stir-fry until the oil of the pork belly comes out. Add dried red pepper and scallion slices and stir-fry until fragrant.
Pour in the cabbage. Add proper oil consumption, salt and light soy sauce. Stir well until the cabbage is cooked. Plate, ok, a simple dish is done.
Wash the cabbage and slice it like this with a knife. This slice method can cut off the tendons in the cabbage help, and it tastes crisp and tender without clogging. Cabbage. When the fire starts, put a little base oil in the pot. Stir-fry red pepper and Jiang Mo when the oil temperature reaches 80%. After stir-frying, add the boiled cabbage and stir fry, adding proper amount of salt and chicken essence in the process.
Stir-fry for 2-3 minutes and it will be cooked. Pour in proper amount of vinegar (preferably Shanxi vinegar) according to your own taste. Stir-fry for a few times, and the vinegar will be spicy. During the frying process, some soup will be produced. Finally, put a spoonful of water starch in the pot and put it on the plate. Hook a thin layer of bright sauce and turn off the heat.