Spicy hand shredded cabbage(ma la kou wei shou si bao cai )

Spicy hand shredded cabbage

Introduction:

"It's spicy, and sometimes it's heavy."

Production steps:

Step 1: prepare the raw materials. The amount of pepper and Chinese prickly ash depends on your taste. I think this amount is moderate!

Step 2: wash the outer skin of cabbage, and then tear it into small pieces. Remove the thick part of the rhizome. Love clean can advance each piece of clean, dry and then tear into small pieces. Try to keep dry, stir fry out of no excess water, fragrant some

Step 3: add the cold oil into the pan, add the dried pepper and saute until fragrant

Step 4: turn the heat down, add pepper and saute! Excuse me for frying other dishes, but I'm embarrassed by the hot pepper

Step 5: put in the cabbage, turn the heat, stir fry evenly

Step 6: keep turning and stir frying until the cabbage is soft and dehydrated.

Step 7: after the cabbage is cooked, the obvious amount will be less. If you like the cooked one, you can fry it for a long time. If you like the crisp one, you can leave the pot earlier. Back to business, add a small amount of steamed fish soy sauce and sprinkle along the edge of the pan. Stir fry evenly, add the right amount of salt, try salty, can be out of the pot

Step 8: pack and eat!

Materials required:

Cabbage: one

Dried pepper: 10

Salt: right amount

Pepper: a handful

Steamed fish soy sauce: small amount

Note: dry cabbage fried delicious! After adding the steamed fish and soy sauce, the amount of salt should be reduced!

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Ma La Kou Wei Shou Si Bao Cai