[hand shredded cabbage](shou si bao cai )

[hand shredded cabbage]

Introduction:

Production steps:

Step 1: wash and slice pig fat and lean meat.

Step 2: wash the cabbage, dry the water and tear it into small pieces for use.

Step 3: prepare garlic and pepper.

Step 4: heat the pan to cool the oil, stir the prickly ash first and then scoop it out.

Step 5: then continue to stir fried garlic, stir fried until golden, ladle out for use.

Step 6: fry the lean and fat meat with oil.

Step 7: stir fry over medium heat until the surface is golden and slightly dry.

Step 8: turn the heat to lower the cabbage.

Step 9: add 1 teaspoon salt and 1 teaspoon sugar, stir well.

Step 10: continue to put a little soy sauce and half teaspoon chicken essence, stir fry evenly.

Step 11: stir fry until it's almost cooked, then put in the garlic before stir frying, and you can get out of the pot.

Materials required:

Pig five flowers: right amount

Cabbage: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

One teaspoon of salt

Sugar: 1 teaspoon

Soy sauce: moderate

Chicken essence: half teaspoon

Note: say a few personal fried this hand shredded cabbage feeling: 1. Must use fat and lean pork fried out of lard to fry. 2. The cabbage must be drained, otherwise it will come out of water when it is fried, and it will not be delicious. At the bottom of the plate, is it just a little soy sauce and lard mixed soup? It depends on this kind of soup to taste delicious. If too much water is produced, the soup wrapped on the surface will be washed away, and it will not taste good. 3. Garlic is also a must. If you like spicy, you can put some pepper or sweet pepper in color matching, but the taste of hand torn cabbage is sweet. 4. When frying the cabbage, we must keep the fire fast. The effect of the pot at home will still be worse, so the restaurant outside is always delicious. I prefer dry pot cabbage, but I don't have it at home, so I can only fry the cabbage until it's medium cooked. 5. Stir fry immediately and serve immediately. It's best to eat when it's still hot in your mouth. You can't hold the food. Once you hold it, it's too ripe. If it's rotten, it's not crispy, and it's not delicious.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Shou Si Bao Cai