Chinese cabbage with minced meat

Chinese cabbage with minced meat

Introduction:

"My father's teeth are not good. He wants to eat double cooked meat. He asks the meat to stew well and says that as long as it tastes good. I bought a kilo of meat yesterday and stewed it in an electric cooker all night. This morning, I opened it and poked it with chopsticks. It's rotten. There is also half a cabbage at home, just to make a dish. The content of vitamin C and potassium in cabbage is high, which is beneficial to the prevention and treatment of hypertension. Cabbage also contains more vitamin K, which helps to strengthen bone. Cabbage is crisp and spicy. It is one of the main sources of trace elements in people's summer diet

Production steps:

Step 1: soak and wash black fungus, set aside

Step 2: stew the meat in an electronic tile cooker for one night

Step 3: dice shallot and set aside

Step 4: cabbage, outside of the break, soak in light salt water, 10 minutes, pick up, drain

Step 5: Seasoning: 1 / 3 teaspoon spicy fresh

Step 6: Seasoning: 1 tbsp red oil bean paste

Step 7: Seasoning: 1 / 2 tbsp salt, 1 tbsp sugar

Step 8: Seasoning: old fashioned

Step 9: Seasoning: rice vinegar

Step 10: 3 spoonfuls of soup, mix them into juice, set aside

Step 11: cut the meat into sections, put it in the oil pan and turn it to low heat

Step 12: pour in the prepared sauce, stir fry over low heat, and taste the sauce

Step 13: pour in the cabbage

Step 14: stir fry over medium heat, soften cabbage, turn off heat and simmer slightly.

Step 15: plate and serve

Materials required:

Rib meat: 500g

Cabbage: 200g

Shallot: moderate

Oil: right amount

Salt: right amount

Sugar: right amount

Rice vinegar: right amount

Spicy: moderate

Red oil bean paste: right amount

Old style: moderate

Soup: right amount

Note: meat into the pot, do not fire, otherwise it will paste pot

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: slightly spicy