Cabbage is a very common vegetable, used either for stir-frying or as a side dish.

The hand-shredded cabbage from Hunan cuisine is the most serious about cabbage I have ever seen, and it is also the best cabbage I have ever eaten.

Red and white, bright in color, spicy and fragrant, crisp and sweet, it goes very well with rice.

Cabbage is called cabbage in our hometown. When it is fried, it is usually fried with hot and sour cabbage, or fried with shredded pork vermicelli.

In addition, when cabbage first comes on the market in spring, our family will also use cabbage to make stuffing, and eat it with finely chopped garlic sprouts and meat stuffing to make dumplings.

When making the cabbage stuffing, you don’t need to add salt to kill the water in advance. Just stir the chopped cabbage and the meat stuffing evenly. Even if the cabbage and salt become wet in the middle, they will be absorbed by the meat stuffing. You may also want to put them into the meat stuffing.

Water.

Cabbage has strong adaptability, delicious taste, long supply period, high yield, durable storage, and convenient transportation. It is deeply loved by the public. Cabbage is very nutritious and is not only rich in protein, fat, and carbohydrates.

Compounds, and these nutrients are higher than Chinese cabbage. At the same time, cabbage also has medicinal effects, including vitamin C that resists scurvy and vitamin B that aids digestion, as well as calcium, phosphorus and other substances.

According to reports, eating raw cabbage can obtain a sulfur-containing anti-thyroid substance.

Hand-shred cabbage ① Tear the cabbage into irregular small pieces with your hands, clean them, drain the water, cut the dried chilies into sections, slice the garlic, and put the pork belly in the refrigerator for a while in advance, so that the cut pieces will not be easy to separate fat and thin.

Cut into thin slices; ② Put a little cooking oil in the pot, turn on low heat, add pork belly and stir-fry until the meat on both sides shrinks and is slightly golden, add chili and garlic slices, turn to medium heat and stir-fry until fragrant, add cabbage and stir-fry

Stir-fry, add cooking wine, light soy sauce, balsamic vinegar, and white sugar, continue to stir-fry until the cabbage becomes soft, turn to high heat to reduce the juice, add chicken essence and pepper, stir-fry evenly, and serve.

In winter, a dry pot is placed on the dining table to keep the cabbage heated. It is even more beautiful and comfortable.

Tips: Chop the cabbage without adding salt to kill the moisture. Mix it directly with the meat filling. Even if the cabbage releases water later, it can be absorbed by the meat filling, just like some people like to pour water into the meat filling.

Preparation points: The whole process should be cooked over high heat. The cabbage must be shredded by hand. Finally, add vinegar to the pot over high heat, but not too much or it will become sour.