Categories: Quick food, next meals, home cooking
Author: Zhen Ma Gourmet Kitchen
Created: 2012-07-17 17:35:11
Description: This is a dish learned from the chef when I went to a well-known restaurant in Hangzhou last week to record a program, which is different from other home dry pot cabbage and hand-torn cabbage, and the focus is on adding a tablespoon of vinegar at the end to make the taste rich, sour and spicy, very delicious.
1 cabbage
2 cloves of garlic
A little peppercorns
3 dried chili peppers
Mrs. Le Fresh Belle
sugar
1 tablespoon vinegar
Chicken essence a little
0. Cut the cabbage in half, dig out the hard stems and tear them into large pieces by hand
1. Wash and soak in water for 5 minutes to drain thoroughly
2. Mince the garlic and shred the chili pepper
3. Heat the oil in the pan and reduce the heat to add the peppercorns to stir-fry the aroma, then add the chili peppers and add the aroma, and finally add the minced garlic and stir-fry together
4. Turn the heat to high heat and add the cabbage and stir-fry
5. Add about 3 tablespoons of fresh shellfish in turn, stir-fry with a pinch of sugar until the cabbage is ripe
6. Add 1 tablespoon of vinegar
7. Add chicken essence and mix well
Tips:
1, cabbage must be torn into large pieces by hand; 2, when frying peppercorn peppers, be sure to stir-fry slowly to prevent frying; 3, finally add vinegar to increase the sour taste, too early will evaporate; 4, do not like to eat spicy can not put pepper and pepper, fried cabbage is also very delicious.