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Dry pot cabbage is a traditional Han dish from Sichuan, belonging to the Sichuan cuisine family, the taste is more tender and smooth, the entrance is soft, and the taste is delicious. Cabbage can also be appropriately added cabbage, shiitake mushrooms, bamboo shoots, pork, etc.; The process is stir-frying, and each region has different practices.
Where does the dry pot cabbage belong To the dish Of dry pot cabbage (use high heat whenever possible)
Dry pot cabbage to prepare
1, first tear the cabbage by hand, cut the cabbage in half, and use a knife to cut off the hard core in the middle, so that it is particularly easy to peel the cabbage and soak it in water, wash it, and then put it in the basin for later.
2, cut pork belly, pork belly cut thin slices, pork belly can be slightly fatter, today's pork belly is not too fat, then it means that when you will be oiled later, you will have to be a little more, so that you can oil fragrant oil
3, garlic head cut into large grains can be, the firing time is relatively long, so it is delicious to eat. Cut millet pepper into small pieces and set aside.
4, from the pot hot oil, here the oil with lard is the best, if there is no then feel free, the amount of oil is a little more than the usual stir-fry, this is a key point, otherwise the cooking is really not fragrant, if the pork belly is very fat, then reduce the amount of oil. Stir-fry the pork belly.
5: Stir-fry until the pork belly fat comes out, the skin is slightly charred and yellow, add the garlic, and then stir-fry for a while. At this time, go down to the hand-torn cabbage, stir-fry it, and let the cabbage be stained with a little oil.
6: Start seasoning, add soy sauce and follow the edges of the pan. Add cooking wine, add oyster sauce, add two spoonfuls of white sugar about 10g of white sugar, white sugar is also very important for this dish, white sugar do not feel too much, this dish is salty and umami, a lot of white sugar is proposed.
7, depending on the degree of individual eating spicy, if you like to eat spicy, then put it now, if you can't eat spicy, then put it later. After stir-frying the seasonings evenly, cover and simmer for 3-5 minutes.
8, before finally starting the pot, and then along the side of the pot drizzled with a little balsamic vinegar, this is another point, balsamic vinegar inside the sour and fragrant special taste. Sprinkle a little salt, this dish also has a feature is salty enough, you will find this dish in the restaurant is dry pot, the more boiled the saltier, this is enough salt, and finally under it, because the consideration of eating at the beginning will not be too salty, with the cooking time, it will become more and more salty.