My husband’s friend brought back the louvers of his hometown. When he had a big bag, he had to think about various ways of eating. My husband said that he wanted to eat the cabbage made by his hometown. I have never heard of this practice. I have created it to satisfy him. After a while, I didn't expect the taste to be very delicious. I wanted to build a recipe record.
The louver cuts a one-centimeter wide strip
The doll dish is also cut into almost the same width
Slice the bacon with a centimeter square
Pour a little oil after the hot pot, put the oil temperature into the ginger, add 50% or 60% of the heat into the ginger, stir fry the savory and add the bacon. After a little stir-fry, add a spoonful of cooking wine, stir fry for a while, add a small bowl of water, cover Put on the lid and simmer for a while after the medium heat
Refuel in the pot, the cabbage is more oily, you can put a little more according to the amount of your cabbage, stir-fry the cabbage after the oil is hot, you can put a little salt here, let the cabbage out of the water.
After the cabbage is slightly fried, add the bacon and continue to fry until the cabbage is flooded.
Add venetian leaves, stir fry, cover and simmer for a while, then you can taste the salty, add salt according to taste
Because of the large amount of vegetables, I changed to the oysters, added half of the water, covered with simmer until the cabbage was soft, add chopped green onion, turn off the heat, open to eat.
The salt content of this dish is not fixed, because the saltiness of the bacon bought each time is different, my louver is relatively thin, so I put a little more than four, and I can buy it according to my own materials.