Cabbage with minced meat(rou mo kong xin cai )

Cabbage with minced meat

Introduction:

"Have you ever tried eating water spinach until you're old enough to bite and then pull the whole one out of your throat? I tried! When pulled out from the throat when the throat was stimulated, feel good nausea Oh, no appetite. But today's cabbages will not let you have such an experience, and it will be very delicious. "

Production steps:

Step 1: wash and dice the water spinach.

Step 2: add the oil into the pot, heat it up, add the minced meat and fry until it changes color.

Step 3: add ginger, garlic and yellow rice wine, stir well.

Step 4: add soy sauce and sugar and stir well.

Step 5: stir fry the cabbage.

Step 6: season with salt and pepper. Pour in sesame oil before leaving the pot.

Materials required:

Pork stuffing: 100g

Water spinach: a bundle

Ginger and garlic: right amount

Pepper: right amount

Salt: right amount

Sesame oil: small amount

Note: happy tears small wordy: 1, put in yellow rice wine is to get rid of the fishy smell of pork, do not put too much, a little bit can be. 2. Sugar is for freshness, and the dish itself is salty, so don't put too much. 3. Add water spinach to stir fry, so as to retain the crisp taste of water spinach.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Rou Mo Kong Xin Cai