Dried cabbage

Dried cabbage

Introduction:

"Chinese cabbage is rich in nutrition, fresh and palatable. It has many methods and can be stored well. Therefore, it is a vegetable that Chinese people eat all year round. As the name suggests, the dry pot cabbage is not to add water in the process of frying cabbage, nor to let the cabbage get into too much water. It's just right to keep the original flavor of the dish. Ha ha, this is the dish my husband likes. "

Production steps:

Step 1: half a cabbage;

Step 2: use it to slice and wash it

Step 3: slice the pork a little

Step 4: add proper amount of vegetable oil into the pot, and stir fry the sliced meat until it turns white;

Step 5: add onion, ginger and five spice powder, stir fry cabbage;

Step 6: stir fry until the cabbage is soft, add soy sauce and salt to stir fry;

Step 7: until the edge of the cabbage turns yellow, add chicken essence out of the pot; the color on the picture is a little black, which is the best state of dry frying.

Step 8: as shown in the figure

Materials required:

Cabbage: half a tree

Pork: moderate

Scallion: right amount

Ginger: right amount

Five spice powder: appropriate amount

Soy sauce: moderate

Note: 1, stir fry cabbage must put salt, otherwise too much water, cabbage lose their own taste, leaf taste is not good. 2. There is no need to add water in the whole process. If you don't grasp it well, when you feel that you want to paste the pot, add some salt and the cabbage will naturally enter the water. 3. Ha ha, the taste is very good, you can have a try.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh