Fried pork with cabbage

Fried pork with cabbage

Introduction:

"The seasoning of this dish is Laoganma style Douchi beef sauce."

Production steps:

Step 1: raw materials: cabbage, peeled pork, onion, garlic, pepper (this pepper is not spicy, you can change the spicy one to the spicy one)

Step 2: tear Cabbage by hand, slice pork, ginger, garlic, onion and pepper

Step 3: put a little oil in the pot and fry the pork over low heat

Step 4: fry until golden on both sides and add ginger slices (the pork should be fried for a while, fry slowly over low heat to make oil, and the excess oil can be contained)

Step 5: after ginger is fried, add onion, garlic, red pepper and old Ganma (one teaspoon, you can add more if you like strong flavor), stir fry together

Step 6: stir fry evenly, add salt and a little sugar, mix well (stir fry for two minutes to make all ingredients fragrant)

Step 7: add cabbage

Step 8: stir fry evenly, cover and simmer for two minutes

Step 9: cook the cabbage and you can get it out of the pot

Step 10: Loading

Materials required:

Streaky pork: moderate

Cabbage: moderate

Onion: right amount

Garlic: right amount

Ginger: right amount

Pepper: right amount

Laoganma chili sauce: right amount

Salt: right amount

Sugar: right amount

Note: small fire fried pork out of oil, pork fried focus eating fragrant, not greasy. Part of the fried oil can be used to make stir fried pork. The skin should be removed. Otherwise, the skin will be hard to eat and affect the taste

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy