Shredded cabbage
1. First, 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 cook a lot, so one cabbage is enough for two or three people.
2. Prepare 2 kg of pork belly, peel it, cut it into even slices, cut the line pepper into sections with a clean oblique knife, and then prepare a handful of millet pepper to cut it into sections to add color to the dish. Flatten garlic with the back of a knife for frying.
3. Burn the oil in the pot, when the oil temperature is 40% hot, we put the drained cabbage in the pot, lubricate it quickly 10 second, and take it out immediately. After a long period of lubricating oil, Chinese cabbage will easily collapse and lose its crisp taste. Squeeze the oil out of the cabbage with a spoon to avoid being greasy when eating.
4. Heat the oil in the pot, pour the 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 on medium fire, stir-fry the green pepper until it is raw, and then pour it into the pot1
5. Pour the oil-controlled cabbage into the pot, stir-fry evenly, add 30g of steamed fish and soy sauce, 20g of light soy sauce, 20g of white sugar10g, which can neutralize the spicy taste, or extract fresh chicken essence,10g, and stir-fry the seasoning quickly. After the ingredients are tasted, they can be served on a plate.
Technical points:
1. Lubricating oil can make Chinese 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. Soy sauce and steamed fish soy sauce are salty, so there is no need to put salt.