Stewed pork platter with purple cabbage(liang ban zi gan lan lu rou pin pan )

Stewed pork platter with purple cabbage

Introduction:

"The stewed meat made by myself tastes very good, but I can't eat more every time. I always feel uncomfortable when I cut less. So I mixed some purple cabbage with the stewed meat to make a platter, which makes the taste and freshness coexist."

Production steps:

Step 1: prepare the raw materials

Step 2: shred the purple cabbage and onion

Step 3: in order to sterilize, quickly pass the purple cabbage in boiling water, that is, put it in and take it out immediately

Step 4: put the purple cabbage and shredded onion on the plate, add soy sauce, vinegar, salt, sugar and chili oil

Step 5: mix well and lay on the bottom of the plate

Step 6: slicing marinated meat

Step 7: spread the marinated pork slices on the top and put a little coriander on it

Materials required:

Marinated meat: 150g

Purple cabbage: 150g

Onion: 50g

Soy sauce: moderate

Vinegar: right amount

Salt: right amount

Sugar: right amount

Chili oil: right amount

Note: purple cabbage flying water will lose some nutrients, the best is the whole piece of flying water, and then cut, nutrients will retain more. I'll have the whole water next time.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Liang Ban Zi Gan Lan Lu Rou Pin Pan