Don't throw it away, do it, it's fragrant and appetizing, with wine and food, and the whole family loves to eat it

In the past, my family only loved to eat Chinese cabbage leaves, not cabbage, but later I did this, and my family loved to eat it, and the more I ate, the more fragrant it became.

Directions:

1. Wash the cabbage and shred.

2. Add a spoonful of salt, mix well, and marinate the excess water, so that it is not easy to get water when stir-frying.

3. Add an appropriate amount of shredded ginger, salt, light soy sauce, dark soy sauce and starch to the shredded meat, grasp and mix evenly, add a little cooking oil, mix well, and lock in the moisture.

4. Prepare some dried fragrant, green pepper and minced garlic, and friends who like spicy food can prepare some millet spicy.

5. Add an appropriate amount of water to the pickled cabbage, wash it well, wash off the excess salt, and dry the water.

6. Add oil to the pot, put shredded meat and stir-fry, the stir-fry time is not too long, the meat is just cooked.

7. Add oil to the pot, add minced garlic and stir-fry until fragrant, then stir-fry evenly with shredded green peppers.

8. Add the cabbage and stir-fry evenly. Add an appropriate amount of salt, light soy sauce, balsamic vinegar and sugar and stir-fry evenly.

9. Fry until broken, pour in shredded meat, stir-fry evenly and then you can get out of the pot.

The cabbage gang does this, it is delicious and eats, and friends who like it can try it!