Dry pot wrapping this dish is a must order when I go to an outside restaurant. Very good cooking, let you pick up the rice and can't stop. The most critical trick to making this dish is the handling of cabbage. Cabbage must be torn by hand, do not cut ha. Because the iron ions in the knife and the cabbage contact, accelerate the oxidation rate of the phenolic compound oxygen in the cabbage, the vitamin is reduced after oxidation, and the taste is naturally worse. In fact, it is the same as the blackening of the bitten apple. The hand-torn cabbage has no contact with iron ions, and the oxidation rate is slower, so the taste is better than the hand-torn.
What I bring to you today is this simple home-cooked dish, dry pot hand-torn cabbage.
Ingredients required: cabbage, dried chili peppers, a small piece of pork belly, peppercorns, green and red peppers, garlic foam, home-cooked seasonings
First of all, deal with the cabbage, wash the cabbage and remove the roots, tear it into small pieces by hand, and remember that it must be by hand.
Heat the pot, add the cut pork belly, sauté the fat oil, and add the dried chili peppers, garlic and peppercorns
Then add the processed cabbage, add the right amount of salt and sauté until soft
Stir-fry well, add an appropriate amount of soy sauce to taste and color
Add green and red peppers and a small spoonful of vinegar to enhance the flavor before coming out of the pot
Simply stir-fry to get out of the pan.