Fried pork belly with cabbage, that is, hand-torn cabbage, is a common home-cooked dish. The practice is also very simple, and the key is to stir-fry the fire. This dish cooked in our common restaurant always feels oily, because when cooking, the chef first slides the cabbage in the oil pan. However, if you do it at home, it is also a waste if you often lubricate oil.

Today, I will share a common practice of stir-frying pork belly with cabbage, which is very cheap. If you stir-fry a plate like this, it will be delicious and not greasy. Without further ado, let's start the operation.

Sauté ed pork belly with cabbage

Step 1: Prepare ingredients.

First of all, we prepare pork belly 1 kg and cut it into even slices.

A cabbage, cut off the rhizome, break it into small pieces by hand, tear it by hand, and the edge is irregular, which makes it more delicious when fried. Then rinse with clear water and drain for later use.

Prepare a few millet peppers and a few string peppers, remove the pedicle, cut them into sections with an oblique knife and put them together for color matching. Flatten garlic and cut it into powder, and put it with green and red peppers for later use.

Step 2: Cook in the pot.

Burn the oil in the pan, fully slide the pan, pour out the hot oil and add the cold oil. Cooling oil in a hot pot can effectively prevent the meat from sticking to the pot, which is a common cooking technique. Put the meat slices in the pot and stir-fry for about 2 minutes, and stir-fry the fat inside. The meat slices are transparent. After smelling the meat flavor, add a little soy sauce to adjust the color and stir the color evenly.

Pour in the green pepper and minced garlic and continue to stir fry until the garlic smells.

Then pour the cabbage into the pot, pour in some cooking wine to remove the fishy smell, turn to high fire and stir-fry quickly for 30 seconds. After the cabbage breaks and collapses, add light soy sauce10g and steamed fish soy sauce10g. Friends who like to eat spicy food can add some spicy fresh dew, 2 grams of chicken powder and pepper 1 gram. Stir-fry a few times quickly, and after the ingredients are delicious, they can be served on the plate.

There is a saying:

1. After the pork slices are fully fried with lard, they will not be greasy when eating, and the dishes will be more delicious;

2. After the cabbage is put into the pot, stir-fry it with fire, and then season it after it is cut off, otherwise the cabbage will easily come out of the water, which will affect the taste and appearance;

3. The soy sauce and steamed fish and soy sauce are salty, so there is no need to put salt.

Ok, this simple and nutritious cabbage pork belly is ready. Isn't it very simple? Add some pork belly to stir-fry, and it tastes better. Have you ever cooked pork belly in this way?