Fried cabbage with bacon(xian rou chao bai cai su cheng xia fan cai )

Fried cabbage with bacon

Introduction:

"This is the picture of the first two months. Sometimes in the supermarket, I don't buy a piece of bacon to stir fry. It's cheap and delicious. At that time, I collected cabbage in the field. For a moment, I didn't know what kind of stir fry was better. I searched the refrigerator and found a piece of bacon. I immediately had an idea. So I cut the bacon into thin slices and fried it. I fried cabbage with fried meat oil. Although the collocation was single and the operation was simple, I didn't know how delicious it was. "

Production steps:

Step 1: cut the bacon and skin into thin slices, fry it in a pan over low heat until the oil comes out, put it in reserve, and leave oil at the bottom of the pan;

Step 2: Chop garlic ginger into minced garlic, heat the pot, pour in minced ginger and minced garlic, and saute until fragrant;

Step 3: pour in the cabbage, stir fry a little, add salt and sugar, save the cooking wine by the side of the pot, and cover a few times;

Step 4: pour in the fried bacon, stir fry quickly for a few times, and get out of the pot.

Materials required:

Cabbage: about 2 / 3 lb

Bacon: About 100g

Garlic: 3-5 petals

Ginger: right amount

Salt: right amount

Pepper: right amount

Cooking wine: moderate

Note: 1. Stir frying plants with animal oil will not be too greasy. Stir frying animal meat with vegetable oil will not be too greasy. Reasonable collocation with each other and eating a small amount of lard in moderation will not cause any harm, but not too much. Of course, some people don't eat lard and dislike lard. That's another thing. For lard, don't like it If you fry too long, the meat will be hard, and all the fat will turn into oil. Thirdly, the cabbage doesn't need to be fried too long, just cooked.

Production difficulty: simple

Technology: stir fry

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xian Rou Chao Bai Cai Su Cheng Xia Fan Cai