Shredded cabbage(shou si bao cai )

Shredded cabbage

Introduction:

Production steps:

Step 1: cabbage, tear open by hand, remove the middle of the thick stem, wash and drain. A little bit of water should be drained, the drier the better.

Step 2: slice the pork, cut the red pepper into sections, cut the scallion into sections, separate the scallion white, and flatten the garlic slightly.

Step 3: heat the pot, add lard, and stir fry the sliced pork until slightly yellow.

Step 4: add scallion, red pepper section, ginger, garlic stir fry out flavor, pour in a small amount of cooking wine.

Step 5: open the fire and pour in the cabbage.

Step 6: add a small amount of soy sauce coloring, appropriate amount of chicken essence, salt, a little sugar, stir fry quickly.

Step 7: the cabbage collapses slightly, sprinkle in the remaining scallion, and then put it into a basin.

Materials required:

Cabbage: one

Dry red pepper: 15

Pork: 50g

Garlic: 2

Ginger slices: 6

Chives: right amount

Lard: right amount

Old style: moderate

Salt: right amount

Chicken essence: appropriate amount

Sugar: a little

Cooking wine: moderate

Note: 1, cabbage must drain water, the more dry the better, it can not be washed the day before, fried the day after. 2. Lard can not put, the choice of a little fat pork fried oil can also be. However, if you don't use lard, the taste of this dish will be much worse. 3. Add a small amount of wine when a little, more affect the temperature of the pot, but also increase the moisture. 4. This dish needs to be fried quickly at a little bit, and the cabbage won't be crisp after a long time.

Production difficulty: ordinary

Technology: stir fry

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Shou Si Bao Cai