Ingredients
Main Ingredients
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1 cabbage
Seasoning
p>Salad oil
An appropriate amount
Salt
An appropriate amount
Vinegar
An appropriate amount
Garlic
An appropriate amount
Panthoxylum bungeanum
An appropriate amount
Dried chili pepper
An appropriate amount
How to make hot and sour Chinese cabbage
1. Add Sichuan peppercorns in cold oil and fry over low heat until fragrant (if you don’t like Sichuan peppercorns, you can remove them), add dried chili peppers and garlic slices
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2. Add the cabbage and stir-fry for a few times, add a small amount of water, cover the pot and simmer until the cabbage becomes soft, add salt and vinegar to taste
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Cooking Tips
1. Hot and sour Chinese cabbage tastes better after it is cooled and can be cooked For cold dishes.
2. Add a little more salt, because the Chinese cabbage will become watery and bland.
3. If you like the juice to be reduced, you can add some water starch before putting it in the pot. I like the refreshing original soup, so I don’t want to remove the juice.
Dish Features
In fact, there is no high or low dish, just the right time and the right method. Holiday family dinners are often filled with big fish and meat, high in protein and fat, which can easily make people feel greasy. At this time, a bowl of refreshing and spicy spicy Chinese cabbage is particularly refreshing and helps reduce the greasiness. Hot and sour Chinese cabbage is super simple to make, but it may become the most popular dish on the holiday table. Give it a try.