、
# What are the delicious in the hour # Hello everyone, I am not two, stir-fried cabbage has someone blanched, someone directly fried, no wonder it's not delicious, today I will teach you a very delicious method, here is a mysterious ingredient, so that the cabbage out of the pot tastes crisp, and will not come out of the water, let's take a look at the detailed method.
Stir-fried pork belly with cabbage
Raw material:
1 cabbage, a little pork belly, dried chili pepper, hemp pepper
Seasoning:
Salt, sugar, chicken essence, light soy sauce, balsamic vinegar
Method:
1. First of all, after washing the cabbage, use a knife to divide the cabbage into two, remove the inner core in the middle, and break it into small pieces by hand, the hand-torn cabbage is easier to taste and more soulful.
2. If you want cabbage to be delicious, you must match it with a lump of pork belly, cut the pork belly into thicker slices, the cabbage absorbs the fat of the pork belly, so that the taste is more fragrant, and the meat is cut and put it into a bowl to facilitate the next operation.
3. Prepare a small bowl, cut the pepper into small pieces, and then add a handful of pepper.
4. Prepare a small bowl again, add salt to the bowl, add a spoonful of sugar, add a little chicken essence, pour a little more light soy sauce, drizzle a few drops of balsamic vinegar, and then stir well with a spoon and set aside.
5, start the pot to boil oil, we put the cabbage into the pot to simmer, the purpose of this step is to fry the water vapor in the cabbage, only the water vapor in the cabbage stir-fry out, the taste of the cabbage will be more crisp, stir-fry until the cabbage is slightly soft, like this we can put it out, put it into the bowl to facilitate the next operation.
6. Add a little base oil to the pot, put in the pork belly, we stir-fry it, and fry the fat in the pork belly to it, remember that here must be fried over low heat, only low heat can fry the grease, stir-fry until the skin of the pork belly is slightly scorched, like this can be.
7. At this time, there is a lot of oil in the pot, use this oil to stir-fry the pepper and pepper, stir-fry the taste of pepper and pepper, and add a hint of cabbage taste, so that it is more cooking.
8. Then pour the cabbage into it again, turn it to high heat here, quickly stir-fry it, so that the cabbage quickly absorbs the fat, and the taste is more sufficient.
9. Then add the sauce we have mixed before, turn it to high heat, stir-fry it quickly with a spatula, stir-fry until the cabbage completely absorbs the flavor of the sauce, like this we can put it on a plate.