[Chinese cabbage with oil residue]

[Chinese cabbage with oil residue]

Introduction:

"When I got to the restaurant, I thought about the taste. It has to be said that oil residue and Chinese cabbage are really a perfect match. The unique flavor and texture of lard make the taste and taste of plain Chinese cabbage instantly wonderful. Chinese cabbage is crisp and refreshing, and its leaves are tender and smooth. It tastes delicious. Cabbage also neutralizes the smell of lard and part of the greasy feeling. The whole dish is fragrant but not greasy, and the aftertaste is sweet. No wonder many people never forget that the childhood delicacy is lard bibimbap, and lard cake. It's just simple lard and cabbage. The taste is really wonderful and absolutely haunting. Although the raw materials are simple, it's not easy to make a good dish. "

Production steps:

Materials required:

Chinese cabbage: moderate

Pig oil residue: appropriate amount

Ginger: right amount

Garlic: right amount

Lard: right amount

Salt: right amount

Cooking wine: moderate

Pepper: right amount

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: Original