Cabbage (cabbage) 1 piece

Pork belly half a small bowl

Methods/steps

1

Beef cabbage is very suitable for hand-torn cabbage, so it is not necessary to start from the purchase of cabbage. It must be good to make it!

2

Sliced pork belly, dried peppers and garlic are all ready.

three

Add oil to the hot pot, add garlic and pork belly when the temperature rises, stir-fry pork belly until it is slightly burnt, and add a little soy sauce to stir-fry for 30 seconds.

four

Then add dried peppers and cabbage. (Dried peppers are added at this time because the oil temperature is too high if they are put in early, and the peppers will be burnt off if they are fried for too long.)

five

Stir-fry all the time. After about a minute, add a little salt and chicken essence and continue to stir-fry. At this time, pay attention to the fire.

six

Delicious out of the pot

seven

Mei food Shang

matters need attention

1, when buying cabbage, choose small cabbage, the surface is green, and the white cabbage has too much water, so it can't feel like a dry pot.

2, the so-called dry pot is dry frying, you can't add water in the middle, the color of the dry pot cabbage is a bit dark, that is, the color fried without adding water.

3, pork belly must be put, lard spilled when frying pork belly will make the dry pot cabbage taste better.

4. After the dried peppers are cut off, it is recommended to screen out the pepper seeds. Too many pepper seeds will affect the taste of cabbage.