How do you eat bok choy? The sour, sweet, slightly spicy fish-flavored cabbage is delicious and goes well with rice

Today, I used tender cabbage to help make a home-cooked dish with a fish-flavored taste - fish-flavored cabbage, which is sour, sweet, and slightly spicy~~

【Fish-flavored cabbage】

——Ingredients——

Ingredients: 400 grams of cabbage, 10 grams of fungus (soaked)

Excipients: 1 teaspoon chopped pepper, 1 teaspoon Pixian bean paste, 3 chives, 3 cloves of garlic,

bowl juice; 2 teaspoons sugar, 3 teaspoons balsamic vinegar, 2 teaspoons soy sauce, 1 teaspoon starch

——Practice——

Step 1: Cut the Chinese cabbage diagonally into slices, mince the garlic, cut the chives into sections for later use, and break the soaked fungus into small flowers. (Cut the cabbage into slices, so that the cut cabbage helps the flavor area is larger, and the ripening is faster).

Step 2: Mix a bowl of juice, 2 teaspoons of sugar, 3 teaspoons of balsamic vinegar, 2 teaspoons of light soy sauce, 1 teaspoon of starch, add 4 teaspoons of water and stir well to form a bowl of juice for later use. (Adjust the bowl juice in advance, which is more suitable for kitchen novices, simple and trouble-free, so as not to be in a hurry when actually operating).

Step 3: Put oil in the pot, add chopped pepper, minced garlic, and Pixian bean paste and stir-fry over low heat to make it fragrant

Step 4: After stir-frying the red oil, add the fungus and stir-fry for about 1 minute.

Step 5: Pour in the chopped cabbage and stir-fry quickly over high heat.

Step 6: Stir-fry until the cabbage is slightly broken, pour in the prepared fish sauce, and stir-fry evenly over medium heat

Step 7: Pour in the fish sauce and stir-fry until the soup is thick, the soup is basically wrapped in the ingredients, sprinkle with chopped chives, and stir-fry again evenly to turn off the heat.

Fish-flavored cabbage, sweet and sour, slightly spicy, let the ordinary cabbage have a little more flavor, if you like it, give it a try~~

Tips: This dish chooses the tender part of cabbage for the best taste, crisp and refreshing.