Shredded cabbage
1. First of all, we prepare three cabbages, cut them from the middle to remove the hard stems inside, then tear them into small pieces, wash them with clear water and drain them for later use. We do a lot, so one cabbage is enough for two or three people to eat.
2. Prepare 2 kg of pork belly to remove the skin, cut it into even slices, cut the line pepper into sections with a clean oblique knife, and then prepare a handful of millet pepper and cut it into sections to add color to the dishes. Flatten garlic with the back of a knife for easy frying.
3. Burning oil in the pot, when the oil temperature is 40% hot, we put the drained cabbage into the pot and take it out immediately after quickly lubricating oil 10 seconds. After a long time of lubricating oil, the cabbage is easy to collapse and lose its crisp taste. Squeeze out the oil in the cabbage with a spoon to avoid being greasy when eating.
4. Burn the oil in the pan again, pour pork belly when the oil temperature is 50% hot, stir-fry the lard inside, stir-fry the pork belly until it becomes fragrant and discolored, add garlic and stir-fry it together, then add green pepper, stir-fry it for 2 minutes at medium heat, stir-fry the green pepper until it is raw, and then pour cooking wine 10 along the pan.
5. Pour the oil-controlled cabbage into the pan, stir well, add 30g of steamed fish and soy sauce, 20g of light soy sauce, and 20g of white sugar10g, which can neutralize the spicy taste and refresh the chicken essence10g at the same time. Turn on the high fire and stir-fry quickly to melt the seasoning. After the ingredients are tasty, they can be put on the plate and served.
Technical points:
1. Lubricating oil can make cabbage mature quickly, reduce water yield and keep its crisp taste.
2. Pork belly must be fully fragrant and lard, so that the dish is more fragrant.
3. The soy sauce and steamed fish and soy sauce are salty, so there is no need to put salt.