Stir-fry cabbage, it's a big mistake to fry it when it's cut, teach you the right way, cabbage is crispy and flavorful, it's too good for rice

Today I will share with you the chef's method of stir-frying cabbage, mastering the skills, ensuring that the fried cabbage is crisp and flavorful, making you have a great appetite, it is a delicious side dish, and it is also a good appetizer.  

【Dry pot shredded cabbage】

Half a cabbage, a small piece of pork belly, 2 chives, 1 piece of ginger, 4 garlic cloves, 4 dried chilies, a spoonful of tempeh, salt, cooking oil, bean paste, light soy sauce, dark soy sauce, sugar, chicken essence.

1. Half a cabbage is enough to eat, cut off the roots with a knife, tear the leaves into large pieces by hand, the taste of the hand tear is better than that of a knife, crisp and easy to taste.

2. Put the torn cabbage leaves into a pot, add an appropriate amount of water, put a spoonful of salt and a spoonful of edible alkali, stir well with your hands, and soak for 10 minutes. The core structure of cabbage is not easy to clean, it may hide bacteria, insects and other dirty things, as well as pesticide residues, soak it in saline-alkali water, it can be quickly removed, washed very cleanly, and the color is more tender and green.                                                     

3. Wash the pork belly and cut it into thin slices, you can also use bacon for a more fragrant taste, mince the green onion, ginger and garlic, and cut the dried chili pepper into sections.

4. After the cabbage is soaked, drain the water, add some water to the pot, add half a spoon of cooking oil, pour in the cabbage after boiling, blanch the water for 30 seconds and immediately remove it, put it in cold water to cool, then remove and drain, and you can start frying.

5. Heat the oil, put in the pork belly slices or bacon slices, stir-fry for a while over low heat, fry the fat of the pork belly, when the meat slices become golden in color, add green onions, ginger, garlic, dried chili peppers and stir-fry until fragrant, add a spoonful of tempeh, stir-fry the soy sauce, and finally add a spoonful of bean paste, continue to fry the red oil over low heat.                     

6. Pour in the cabbage leaves, add an appropriate amount of salt, light soy sauce, dark soy sauce, turn on high heat and stir-fry quickly for 1 minute, after the cabbage becomes slightly soft, add an appropriate amount of sugar and chicken essence to improve the freshness, turn off the heat after stir-frying evenly, put it on a plate, and fry the cabbage in a dry pot by hand.                                                  

The shredded cabbage has a crispy taste, fragrant and delicious, and is very flavorful, so it is a very delicious meal, so everyone try it.

【Skill Summary】

1. Stir-fry shredded cabbage, you can stir-fry vegetarian or add meat to stir-fry, the texture and taste are the same, and the meat will be more fragrant.

2. When frying cabbage, you can't fry it directly in the pot, there are 2 steps to do it well. One is that cabbage should be soaked with salt and edible alkali, which can kill bacteria, insects, and pesticide residues, and make cabbage cleaner. The other is to blanch the cabbage before putting it into the pot, blanching can make the cabbage cook quickly, reduce the amount of water, and maintain the emerald green color, remember to add a spoonful of cooking oil.