Hand shredded cabbage in dry pot

Hand shredded cabbage in dry pot

Introduction:

"Hot summer, loss of appetite, to a hot and sour dry pot hand shredded cabbage, stimulate your taste buds, cause your appetite. This dish tastes salty and sour. It's economical and easy to operate. It's an appetizing dish

Production steps:

Step 1: tear the cabbage into pieces and separate the thick stems so that it can be fried in the pot first;

Step 2: slice the garlic, cut the pepper into sections, turn on the slow fire, put the pot on the stove, put the pepper and Chinese prickly ash, turn on the slow fire to force out the flavor and color, then put the garlic slices, turn on the high fire, and burst until the flavor comes out;

Step 3: first put the stem, stir fry for a while, put 2 tbsp of water, cover slightly for about 1 minute, then put the leaves, stir fry evenly;

Step 4: add salt, soy sauce and sugar, stir fry slightly, and pour in Zhenjiang vinegar. At this time, the sour taste is divergent, and you will feel very choking. Quickly stir well, sprinkle a little sesame oil, turn a few times, and then you can put on the preheated casserole, OK.

Materials required:

Cabbage: about 1 / 2 pound

Dried peppers: 3-4

Garlic: 3-4 capsules

Zanthoxylum: about 20

Salt: 1 / 2 teaspoon

Sugar: 1 / 4 teaspoon

Soy sauce: 1 teaspoon

Zhenjiang vinegar: 2 tbsp

Cooking wine: 1 teaspoon

Sesame oil: 1 teaspoon

Note: when picking vegetables, please pick out the stem, so that when frying the vegetables, you can put them in the pot first, and then put them in the leaves when they are half cooked. In this way, the degree of cooked vegetables will be synchronized.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: sour and salty