Step 1: Remove the root of the cabbage, wash the cabbage, wash it clean, and separate the cabbage gang from the cabbage leaves.
The cabbage gang cuts the oblique blade with a knife, and the cabbage leaf is broken into small pieces by hand.
Pork belly slices (or fatty and lean meat, do not use fully lean or fully fat meat).
Put the slices of meat in a bowl, add 2 grams of salt, a spoonful of cooking wine to remove fishiness, a spoonful of light soy sauce to taste, stir well with chopsticks and marinate for 10 minutes.
Step 2: Chives, shallots white cut into foam, green onion leaves cut into green onions.
Cut some garlic foam and ginger foam.
Millet spicy circle cut.
Step 3: Heat the pot to burn the oil, after the oil is hot, put the ginger, garlic, green onion white, millet spicy into the stir-fry,
Stir-fry until fragrant and add the marinated slices of meat. Sauté the slices until they change color, then add a spoonful of soybean paste.
After sautéing the red oil, put the cabbage in.
Stir-fry the cabbage until soft, then add the cabbage leaves.
Pour in two bowls of water
Put in the fungus and vermicelli soaked in advance.
Add two grass fruits, 3 g of table salt, one spoonful of soy sauce, cover the pot and simmer for 5 minutes on high heat.
After five minutes, turn off the heat and sprinkle with green onions.
It's really delicious, fresh and spicy, delicious and stomach-warming, a must-have dish in winter.
Diet Tips:
Cabbage is rich in nutrients, rich in carotene, vitamin B1, vitamin B2, vitamin C, crude fiber and protein,
Fat, calcium, phosphorus, iron, etc. In particular, it is rich in vitamins and calcium.
Chinese cabbage is a seasonal vegetable in winter, so winter is the best time to eat Chinese cabbage.