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Dry pot hand-torn cabbage is a local traditional dishes, crisp texture, flavorful and delicious, wine and rice are good, today we will share with you the home cooking of this dish, but the oil does not blanch, the practice is very simple, like to come together to try it.

See our operation below:

1. Prepare a washed cabbage, and then separate the leaves, hand-torn into small slices spare.

2. Cut the slices of pancetta in advance, probably about two taels

3. A piece of ginger cut into ginger slices, garlic two patted and crushed, half a large onion cut into diagonal slices, three red dried peppers cut into segments, and put them together in the basin.

4. When the ingredients are ready, we start cooking.

5. Heat a frying pan, add a little cooking oil, add the meat and stir fry.

6. Add ginger and stir-fry for a few seconds, stir-fry the fat inside the meat, add green onion and red pepper, stir-fry the flavor.

7. Add a few drops of old pumpkin color, pour in cabbage, quickly stir fry a few times.

8. Add a pinch of salt, the right amount of soy sauce, from the side of the pan cooking a little wine to fishy, open the fire stir fry evenly, stir fry cabbage inside the water gas.

9. Before starting the pan drizzle a little sesame oil, stir fry again a few times, you can turn off the fire pot to plate.

10. Finally sprinkle white sesame seeds, put a little parsley garnish.

11. Well, a dry crispy dry pot hand-torn cabbage is ready.

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