Because, although the color of fried Chinese cabbage will not turn yellow, it is the most easily drained, difficult to taste and not fragrant. Pork belly lard can make up for the lack of light and tasteless Chinese cabbage, so when frying Chinese cabbage, put the pork belly fried with lard and fry it together, and it will taste "immediately" and taste better than meat!
Ok, not much to say, let's share this method of stir-frying Chinese cabbage with pork belly for everyone ~ ~
Ingredients: Chinese cabbage 1 piece, pork belly 200g, vermicelli, coriander, onion, ginger, garlic, star anise, dried red pepper, cooking wine, soy sauce, soy sauce, salt and sesame oil.
Practice steps:
1, prepare a Chinese cabbage.
2. After cleaning the Chinese cabbage, cut it into large pieces for later use.
3. Wash the pork belly and cut it into pieces for later use.
4, add a little oil to the hot pot, add the pork belly after the oil is hot, stir-fry the lard in the pork belly in the middle fire, add the onion, ginger, star anise and dried red pepper to stir-fry the fragrance.
5, add the right amount of cooking wine, soy sauce, soy sauce and stir-fry to color the pork belly.
6. After the pork belly is stir-fried and colored, add the cabbage and stir-fry evenly.
7. After the cabbage is fried until it is soft and rotten, add the cabbage leaves and stir fry until the cabbage leaves are soft, and add the right amount of salt to stir fry evenly.
8, add a small amount of boiling water, don't add too much water, because Chinese cabbage will come out when it is fried.
9, put a clean vermicelli.
10, stir the vermicelli evenly, then bury the vermicelli under the cabbage and stew it on low heat.
1 1, cover the pot and simmer for 5 minutes.
12, drop two drops of sesame oil after turning off the fire.
13, after the pot is filled, add the right amount of coriander and minced garlic to make it ok!