Pork flavored cabbage(rou xiang bao cai )

Pork flavored cabbage

Introduction:

Production steps:

Step 1: main raw materials: cabbage and pork.

Step 2: it's better to cook the pork in advance and slice it.

Step 3: tear the cabbage leaves into small pieces.

Step 4: cabbage stem is thick, it's best to cut oblique pieces with a knife, so as to taste and mature.

Step 5: heat the meat in the pot and stir fry the fat first.

Step 6: stir fat meat out of oil, then add lean meat, dried pepper, big sauce, Chinese prickly ash and garlic slices to saute.

Step 7: first cut the cabbage stem, add soy sauce and stir fry until fragrant.

Step 8: pack the vegetable leaves, start seasoning, add appropriate amount of salt, chicken essence, thirteen spices and sugar.

Step 9: finally stir fry a few times can be out of the pot plate.

Materials required:

Cabbage: 1

Pork: moderate

Garlic slices: appropriate amount

Large material: moderate amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Salt: right amount

Old style: moderate

Chicken essence: appropriate amount

Thirteen spices: appropriate amount

Sugar: right amount

Note: stir fry the pork after it is cooked: it can not only remove the greasy, but also taste strong.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Rou Xiang Bao Cai