The pork skin is so fragrant, add some cabbage, absorb the salty and fragrant soup, and it is smooth and strong to eat

 

Today I will share with you a very common home-cooked dish - fried pork skin with cabbage, Chinese cabbage is the most common vegetable in autumn and winter, the meat skin is fried dry meat skin, which needs to be soaked in advance, the soaked meat skin tastes strong and smooth, the pores on the meat skin will absorb the soup, very flavorful, sausage is a kind of cured meat necessary in winter, also called sausage, there are Cantonese and Sichuan flavors, I used Cantonese sausage today, not numb or spicy, salty and delicious, fat but not greasy, can add flavor to this dish, Moreover, the combination of meat and vegetables is more nutritious and healthy, and in winter, it is necessary to eat more meat to replenish energy;

There is no focus on this dish in the cooking process, that is, put the cleaned ingredients into the pot in batches, adjust the taste, and cook them completely to get out of the pot, or you can also use a casserole, stew a large pot, so that it can be served directly, there are meat and vegetables, steaming, very suitable for a pot when the weather is cold, and the whole body is warm after eating, friends who like it can try!

【Ingredients】Meat skin, Chinese cabbage, sausage, salt, light soy sauce, oyster sauce;

【How to stir-fry pork rind with cabbage】

1. The fried meat skin needs to be soaked in advance, the meat skin is placed in clean water, soaked for 2-3 hours, this meat skin is fried at home, and the outside is not the same, the fried meat skin at home tastes more smooth and strong, and there will be no soft and broken situation after soaking, if there is no fried meat skin at home, you can buy dry meat skin or soaked meat skin directly from the market, but you must choose carefully when buying, avoid buying too soft and rotten meat skin, this meat skin tastes bad;

2. After the meat skin is completely soaked, prepare the remaining materials, today's ingredients are Chinese cabbage and sausages, the amount of ingredients is prepared according to the number of people in the family, the soaked meat skin is cleaned, cut into slices, the Chinese cabbage is cut into segments, the leaves and vegetables are separated, and the sausages are sliced;

3. Heat the pot, add an appropriate amount of cooking oil, the oil temperature is 5 into the heat, put in the cabbage and meat skin, stir-fry over high heat, stir-fry until the cabbage is slightly soft, add water, boil over high heat, cook for about 2 minutes, the pork skin needs to be stewed for a few minutes to be more delicious;

4. After stewing, start seasoning, add a little salt, light soy sauce, oyster sauce, stir-fry evenly, you can add some chili pepper if you like spicy, and you can ignore it if you want to have a lighter taste;

5. After the seasoning is stirred evenly, add cabbage leaves, spread the sausage, continue to simmer on high heat for 2 minutes, after the sausage is cut into slices, it is easy to cook, do not add too early, cook the cabbage leaves and sausages, stir evenly, and you can get out of the pot;

6. The method is simple but the taste is not simple, the fried pork skin with cabbage is completed, the pork skin absorbs the soup, the flavor is fragrant, and it also has the unique fresh and sweet taste of cabbage, which is so delicious that it can't be stopped;

Summary of the method of stir-fried pork rind with cabbage:

1. If you want to eat some heavy-tasting dishes in winter, you can add some chili peppers or bean paste, and don't add salt when adding bean paste, because bean paste and sausages are salty;

2. You can also add your favorite ingredients to this dish, such as black fungus, fish balls, etc.;