Fried Chinese cabbage with puffer fish(he tun rou chao bai cai )

Fried Chinese cabbage with puffer fish

Introduction:

"Dad's friend sent some dried puffer meat. It's clean and can be soaked with water. This time, try to stir fry with cabbage core, add a little dry red pepper to remove fishiness and improve taste. The taste is good. Next time, try another way to eat. "

Production steps:

Step 1: soak dried puffer fish and tear long strips by hand.

Step 2: put proper amount of oil in the pot, add ginger and stir fry until fragrant.

Step 3: add the puffer fish and stir fry. Set aside.

Step 4: another pot, oil heat, add dry red pepper.

Step 5: add shredded cabbage cut into inches.

Step 6: stir fry until soft, add a little shredded carrot.

Step 7: add the fried puffer meat sticks, add appropriate amount of salt, soy sauce and vinegar to taste.

Step 8: add a little leek and sesame oil and stir well.

Materials required:

Dried puffer fish: right amount

Cabbage core: appropriate amount

Dry pepper: right amount

Moderate amount: carrot

Leeks: moderate

Ginger: right amount

Salt: right amount

Vinegar: right amount

Sesame oil: right amount

Soy sauce: right amount

Note: puffer dried meat itself with a little sweet and salty, so salt should be considered.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : He Tun Rou Chao Bai Cai