Recipe: A mother shredded cabbage
Ingredients:
- Half a cabbage
- Dried red pepper 3-5
- Pork belly 250g
- 3 garlic
- Ginger 5g
- 1/4 tsp salt
- 1 tbsp of oyster sauce
- 1 tbsp
- 1 tsp of pepper oil
Steps:
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The cabbage is torn into small pieces by hand, rinsed with water, drained with water
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Cut the pork belly into thin slices, cut the dried red pepper into sections, and cut the garlic and ginger into pellets.
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Heat the wok, add the cold oil, and put the pork in a small fire.
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When the meat turns white, you can put in the dried pepper section, ginger, garlic, and continue to stir-fry with a small fire.
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Until the flesh color turns yellowish, the oil is fried, and the ginger and garlic are fried.
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At this time, put the torn cabbage, add salt, oyster sauce, soy sauce, slowly fry over medium heat.
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After the cabbage is soft, add a spoonful of pepper oil or sesame oil to serve.
Tips:
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.
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