How to cook pork belly and stir-fried cabbage, which is super delicious after eating and drinking? This pork belly fried cabbage is my husband's favorite. It's delicious. This is a traditional dish, and many people can't eat enough all their lives, from specialty snacks to large portions. Because my whole family likes to eat this dish, this dish will hoard more than ten kilograms every week.

Cheaper than radish. It's easy to fry a plate. It's too expensive. Now, I'll give you this recipe of "Fried pork belly with Chinese cabbage". Friends who like it can make it according to the menu, give their families a delicious meal and care! Pork belly fried cabbage food: cabbage, ginger, garlic, onion, salt, soy sauce, soy sauce, monosodium glutamate, rice vinegar. Exercise:

Step 1: Prepare a cabbage in advance, break off more than 10 leaves, clean them thoroughly one by one, scoop up and drain the water, and separate the cabbage leaves from the cabbage noodles with a knife. Cut the Chinese cabbage into larger pieces with an oblique knife, which is easy to taste and much more delicious than cutting it immediately. Then cut the leaves into small pieces of suitable size, fry the cabbage fields and leaves separately, and open them to the outside world separately.

Step two, prepare a piece of pork belly for cleaning, and then cut it into pieces. Meat is very easy to cut into pieces after being slightly frozen. Put the chopped pork belly in a dish for later use.

Step 3: Wash 3 green onions and cut them into long sections, 3 garlic and 1 ginger slices into pieces, and 2 millet peppers into sections, and then put them on a small plate for later use. Add a little oil to the pot, put the pork belly in the pot, fry until the surface is slightly yellow, and a large amount of oil is discharged. Then add the onion root section, onion ginger slice and millet spicy section and stir-fry until fragrant, add 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, and fry out of the pot for color.

Step 4: Pour in Chinese cabbage blocks and stir-fry for about 3 minutes, stir-fry until the Chinese cabbage blocks become loose, and add Chinese cabbage leaves and stir-fry again. Stir-fry the leaves slightly loose, add a teaspoon of salt and a little monosodium glutamate, stir-fry for 30 seconds, then add a little rice vinegar and stir well.