Sour cabbage(cu liu bai cai )

Sour cabbage

Introduction:

"Vinegar cabbage" is a refreshing, homely, sour and spicy dish. Cabbage is a common dish in winter in northern China. When there was no greenhouse vegetable before, most families stored some before winter. At that time, cabbage was the most important "equipment" for every family. Cabbage can be boiled to eat, pickled to eat, and meat powder stew to eat, the most refreshing appetizing is "vinegar cabbage". There are many ways of "vinegar cabbage", because of the different seasonings and ingredients, there are many versions. Today, the "vinegar cabbage" I made is a kind of way that I love to eat. I cut the cabbage into thin pieces, stir fry it with shredded lean meat, mix it with sugar, and then cook it with vinegar. In this way, the vinegar cabbage will be as fragrant as it needs to be. "

Production steps:

Step 1: slice pork tenderloin into thin strips.

Step 2: marinate the pork fillet with a little salt, cooking wine and soy sauce for 20 minutes. Cut the dried red pepper into strips, shred the ginger, and cut the scallion into green onion.

Step 3: wash the cabbage and cut it into 5cm long sections, fold them and slice them along the fiber direction, the thinner the better.

Step 4: pour vegetable oil into the pot, add pepper and stir fry until fragrant, then remove the pepper.

Step 5: add shredded ginger and chili strips, and saute with scallions.

Step 6: pour in the marinated pork fillet, stir fry until discolored.

Step 7: pour in the sliced cabbage and stir fry quickly.

Step 8: cook with vinegar.

Step 9: add appropriate amount of sugar and refined salt, stir fry evenly, then out of the pot.

Materials required:

Cabbages: right amount

Pork tenderloin: moderate

Refined salt: right amount

Vegetable oil: right amount

Cooking wine: moderate

Soy sauce: right amount

Zanthoxylum bungeanum: right amount

Dry red pepper: appropriate amount

Ginger: moderate

Scallion: right amount

Vinegar: right amount

Sugar: right amount

Note: 1. Marinate pork fillet with a little salt, cooking wine and soy sauce for 20 minutes to remove fishiness and improve freshness. 2. Chinese cabbage should be cut into thin, narrow pieces, easy to stir fry.

Production difficulty: simple

Technology: explosion

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Cu Liu Bai Cai