Stewed Chinese cabbage
By LindaJast
Eat cabbage to warm you in winter, and you will be full of Han!
Recipe Recommendations
Steps for Stewed Chinese cabbage
1
Material preparation.
2
Wash and chop the cabbage and carrots first.
3
Shred ginger, chopped garlic, and chopped meat into small grains.
4
Heat the heat, add some oil and a spoonful of salt.
5
Add ginger and garlic to fry until fragrant, using chopsticks to flip it a few times.
6
Top with cabbage and top with carrots. (You can't put radishes underneath! You can only put it on top, not let the radish boil until it is ripe. Just cooked is the best.)
7
Clean up the back cover.
8
Take a small plate, fill a spoonful of sugar, pour 20 ml of white rice vinegar, and stir well.
9
Put the chopped meat into a small plate and turn it slightly a few times to allow it to absorb the sweet and sour liquid.
10
Add 1 spoonful of cornflour to the meat sauce and stir well.
11
After ten minutes, lift the lid and stir slightly!
12
Pour the meat sauce into the cabbage pot.
13
Stir open with chopsticks, and then flip the cabbage. Distribute meat and cabbage evenly.
14
Cover the pot again.
15
Cut the spring onions into small pieces.
16
Lift the lid of the pot and sprinkle it on it. Turn off the heat, cover it back and wait for a minute.
17
Lift the lid and drain some oil. Stewed Chinese cabbage can be eaten.