Hand-torn cabbage is a very delicious home-cooked dish, and I added the soul of Hunan cuisine, millet pepper, to the Sichuan cuisine method to make this dish more attractive.
By Grandpa
<h2>Royalties</h2>
Cabbage half a stalk
Pork belly 250 g
3 garlic seedlings
Millet spicy 3 pcs
Two wattles 2
Salt to taste
Raw soy sauce to taste
Old soy sauce in moderation
Garlic flakes to taste
Ginger slices to taste
Cooking wine to taste
<h2>Practice steps</h2>
1, all the ingredients are clean and ready, this is all the main ingredients and ingredients of this dish, it is very simple.
2: Wash and cut the fresh pork belly into small pieces, put the fat meat aside, and put the lean meat aside.
3: Cut the garlic seedlings, two thorn strips and millet spicy slash into small pieces, and slice the garlic cloves and ginger slices for later.
4, the cabbage (also called cabbage, this dish to the horn cabbage is the best, if there is no ordinary cabbage can also be) the outer layer of leaves to tear off a few layers of do not, and then the whole cleaning quickly after cutting, pay attention to the inside do not clean anymore, otherwise fry out the water is not delicious, and then tear into a piece of similar size by hand for backup.
5: Lubricate the pan with a little cooking oil, then fry the fat over low heat to fry the oil.
6: The fat meat is almost fried, put in the lean meat and continue to fry until it changes color.
7: Start seasoning and coloring the meat, add an appropriate amount of soy sauce (mainly discoloration), then add an appropriate amount of soy sauce, salt, cooking wine, and add the prepared chili pepper and ginger garlic together on high heat and stir-fry a few times.
8, directly open the fire to add the torn cabbage, the first dish is very fluffy, fried on the soft, keep stir-frying.
9, cabbage collapsed soft almost at the time to add garlic sprouts and then start seasoning, continue to add salt, sugar (fresh), monosodium glutamate, because the meat has been adjusted before, so this should pay attention to grasp the amount of seasoning.
10, out of the pot and plate, a dish of home-cooked hand-torn cabbage is good. Let's try it together
<h2>Tips</h2>
1, fat lean meat separated from the pot, first the fat meat out of the oil and then put lean meat, so as not to affect the taste of meat quality too old; 2, cabbage only wash the outer layer, tear open the thickness and do not clean again, otherwise fry out a lot of moisture is not crisp; 3, because the meat has been adjusted, so when adding vegetable seasoning must pay attention to the amount, do not add more.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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