Stir-fry a dish of brazen hand-torn cabbage

Published Jan 2, 2022 at 22:38pm ET

Welcome to my Wechat Public Number: Xiaoyu Private Kitchen. Update private video recipes daily. Cabbage, some people call it cabbage, head cabbage, and some people call it pimple white. Its really a delicious vegetable to do anything. My favorite thing is to stir-fry cabbage and pork together. Stir-fried dishes look simple, but there are some tips to be busy and not messy. First of all, the dishes must be torn by hand, not by knife. The cross-section of the cabbage torn by hand is uneven, so it is easier to taste. Secondly, the fried oil is the key to the delicious taste of this dish. The thick smell of pig oil is not replaced by vegetable oil. Besides, the stir-frying itself pays attention to a high temperature, big fire and quick stir-frying, so the water must be controlled as far as possible before the dishes are put into the pot. Otherwise, once the dishes with water are poured into the pot, the temperature of the oil pan drops rapidly, the effect of the stir-frying can not be achieved, and the special fragrance of the dish will disappear.

Food Material List

1 Cabbage Half
2 Streaky pork 2 two

Operational steps

1 Wash the cabbage and tear it into pieces by hand.
2 Cut the pork into slices. Cut ginger and garlic into slices. Prepare dried pepper and pepper.
3 Heat the pan and add oil. Stir in dried pepper and pepper until fragrant.
4 Heat the oil and stir-fry the pork and simmer the oil.
5 When the meat slices are slightly brown and the fat part is slightly transparent, add a little raw to add a color to the meat slices, then add ginger, garlic slices and chili peppers to continue stir-frying evenly.
6 Keep the fire high and stir-fry the torn cabbage twice.
7 One of my tips for making this dish is to season it with Steamed Soy sauce. Usually, restaurants outside will use raw soy sauce and sugar to fry the slightly burnt and slightly sweet taste. I later found that Steamed Soy sauce can reproduce this taste very well.
8 Once, a chef told me that when we cook this dish in a restaurant, we start to fry cabbage from the bottom of the pot, and start counting. When we count from 1 to 10, the dish tastes just right. Considering that the fire in our house is not as strong as that in a restaurant, the time of stirring can be a little longer. Basically, you can see that the leaves of the cabbage become slightly softer and the pot can come out. Then you can serve a dish of dishy hand-torn cabbage.

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