Hand-shredded cabbage

Overview

I've been particularly fond of it recently. But you can’t always eat meat! I remembered that I haven’t eaten cabbage in a long time. There happens to be two taels of fat meat in the refrigerator, come on! That’s it! Students who don’t eat fat can skim off the fat. Or simply use vegetable oil. But I think it’s more flavorful to use fatty meat for deep-frying.

Tags

• hot dishes
• dried chili pepper
• fat
• kohlrabi
• msg
• old soy sauce
• vinegar
• zanthoxylum bungeanum
• ginger
• minced garlic
• salt

Ingredients

Steps

1. 1 Need these things:)

   

2. 2 Do not put oil in the pot, heat it up. Then throw in the fat pork to squeeze out the oil. Be careful not to get caught in the oil collapse.

   

3. 3 After frying, keep the heat low, move the meat to one side of the pot, (you can also add some five-spice powder at this time), leaving some space for adding Sichuan peppercorns. Cook until the aroma of pepper comes out. I'm trying to save trouble. You can also take out the meat and fry it in chili oil before putting the meat in. If you don’t eat meat, throw it away.

   

4. 4 Then skim out the peppercorns. Add ginger slices, minced garlic and chili pepper, stir-fry until fragrant. You can also leave it out.

   

5. 5 Turn up the heat. Add the cabbage and stir-fry. until it changes color. Be quick. Add dark soy sauce and vinegar. Continue to stir-fry evenly

   

6. 6 Finally, add salt, MSG, and chicken essence to taste:) Fragrant hand-shredded cabbage is ready! Haha