Chinese cabbage is a common vegetable in our life, and there are many ways to do it, such as stir-fried Chinese cabbage, stewed Chinese cabbage, sour and hot Chinese cabbage, vegetarian fried Chinese cabbage with black fungus, stewed Chinese cabbage with dried shrimps and vermicelli, steamed Chinese cabbage, vinegar-preserved Chinese cabbage, etc., all of which are very common practices. Today, I will share with you a new method, which is made with pork. It is absolutely delicious, and the next meal is excellent. You can try it. Here's how to make it.

Stir-fried Chinese cabbage with pork-

Main ingredients: several slices of Chinese cabbage, front leg meat150g, 2 green garlic seedlings and 3-4 green and red peppers respectively.

Seasoning: 4-5 cloves of garlic, 4-5 dried peppers, half a spoon of soy sauce, salt 1 spoon, chicken essence 1 spoon, half a spoon of sugar, balsamic vinegar 1 spoon, cooking wine 1 spoon.

-manufacturing methods and steps-

Step 1: Peel the pork, and cut the fat meat and lean meat into 2-3 cm thin slices separately.

Step 2: cut garlic into small particles, green and red peppers into horse ears, dried peppers into shreds, and green garlic seedlings into sections, and then put them on plates for later use.

Step 3: Cut the cabbage into strips with an oblique knife, but put the leaves and stems into plates separately.

Step 4: Heat a little oil in the wok, put the fat into the wok, stir-fry the fat with medium and small fire, and if there is more oil, you can take some out.

Step 5: Stir-fry the oil, add garlic and dried chilies to make it fragrant, then stir-fry the lean meat with high fire, stir-fry the lean meat until it is slightly yellow, add green and red chilies, a spoonful of cooking wine and a little soy sauce, stir-fry with high fire to remove fishy smell and enhance fragrance, and color the meat at the same time.

Step 6: After the cooking wine volatilizes, put in the cabbage stalks, and continue to stir fry over high fire until the cabbage stalks are soft and slightly yellow.

Step 7: stir-fry Chinese cabbage, add Chinese cabbage leaves and stir-fry them over high fire, stir-fry the leaves, add salt, chicken essence and white sugar, and stir-fry them over high fire to taste evenly.

Step 8: Stir-fry for about 20 seconds, add green garlic seedlings and a spoonful of pot vinegar at the same time, continue to stir-fry over high fire, and take out the pot for 10 second to serve.

Cooking tips—

(1) We'd better choose pork with pork in the front or pork belly to make this dish. The fried meat in this place tastes not firewood but also fragrant.

(2) After washing the cabbage, the water must be controlled to dry, so as to prevent the water from being put into the pot to lower the pot temperature. If it is fried, it will not taste good, and it will lose the meaning of stir-frying. The cabbage must be cut into strips with an oblique knife, which is easier to taste.

(3) Don't put the seasoning and ingredients in the wrong order, otherwise the dish will be greatly discounted.

(4) If there is a lot of fried oil, a part should be filled out first to prevent greasy.

(5) When cooking, a little vinegar beside the pot can increase the aroma. If you like to eat hot and sour taste, you can put a little more.

(6) The whole process of making this dish must be fried quickly and quickly, which is the secret of this dish.