Production time: 20 minutes Production ease: ★
The cabbage was torn into small pieces by hand, rinsed with water, and drained for later use.
Cut the pork belly into thin slices, cut the dried red pepper into pieces, and cut the garlic and ginger into granules.
Heat the wok, add the cold oil, and put the pork belly in a small fire.
When the meat turns white, you can put in the dried pepper section, ginger, garlic, and continue to stir fry with a small fire.
Until the flesh color turns yellowish, the oil is fried and the ginger and garlic are fried.
At this time, put the torn cabbage, add the oyster sauce, soy sauce, and slowly fry over medium heat.
After the cabbage is soft, add a spoonful of pepper oil or sesame oil to the pan.
1. Cabbage and broccoli are cabbages, but don't buy them wrong. The shape of broccoli is very round, the leaves are thick, the leaves are greener, and they are very crispy. The cabbage has a flat shape, the leaves are very thin, and it tastes sweet. 2. Pork belly can add some animal fats to the dishes, increase the aroma, and you can save it if you don't like meat. Try to use a small fire when frying pork, and slowly pull out the oil so that it won't be greasy. About the author: Round pig, national senior pastry chef, British PME certified cake maker, founder of round pig baking classroom, SOHU food blogger, good at home cooking and baking dessert, gourmet bestselling author. He is the author of "Cooking in the Kitchen", "Boiled Pigs", "Cooking in the Kitchen", "Cooking in the Kitchen", "Cooking in the Kitchen", "Healthy Baby in the Kitchen", "Chicken Chef". Baking a whole" Welcome to my WeChat public number: round pig kitchen (micro signal z08880)