Sauteed Pork Belly with Cabbage in Chili Sauce(la bai cai chao wu hua rou )

Sauteed Pork Belly with Cabbage in Chili Sauce

Introduction:

"Last year, South Korea's song" Jiangnan style "was popular all over the world. From music to fashion to food, especially as China's nearest city to South Korea, it has been attacked by South Korea in recent years, permeating and changing our food, clothing, housing and transportation. In fact, I like Korean food very much. Korean barbecue, soy sauce soup, cold noodles, fried noodles and so on are all very special. In particular, Korean hot cabbage, which is the representative of small dishes, is more popular. There are many ways to eat hot cabbage. It's great to eat small dishes, roast, cold and fried. It's a very simple way to make sauteed rice and spicy cabbage, but it's also a very simple way to make sauteed rice and spicy cabbage

Production steps:

Step 1: cut the hot cabbage into small pieces for standby;

Step 2: pork, green onion and green pepper

Step 3: slice pork, green pepper and scallion;

Step 4: add oil to the pan and stir fry the pork slices in a small fire;

Step 5: stir fry the two sides and turn them into brown. It's better to force out the oil in the meat;

Step 6: stir fry the pork with Scallion slices until fragrant;

Step 7: stir fry with hot cabbage;

Step 8: add a small spoonful of Korean chili sauce and continue to stir fry;

Step 9: pour the hot cabbage juice into a pot;

Step 10: add green pepper slices and stir fry;

Step 11: pour in a little sesame oil to increase the aroma of the dish;

Step 12: stir fry again.

Materials required:

Hot cabbage: right amount

Streaky pork: moderate

Scallion: right amount

Green pepper: right amount

Korean chili sauce: right amount

Sesame oil: appropriate amount

Note: 1. When stir frying pork, it's better to fan out the oil in the meat, so that the finished dish is very fragrant; 2. Spicy cabbage itself has a salty flavor, so it doesn't need to add salt.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : La Bai Cai Chao Wu Hua Rou