stir-fried pork and cabbage with sausage
By DrewBarrows
Pig cabbage, the scientific name of pig cabbage. In the past, everyone thought that the cabbage was a wild vegetable with astringent leaves and earthy handles. It was too rough to be served on the table. It was only suitable for feeding pigs. Sows who ate Junda cabbage are said to have more children. We call it "spoon dish" here. Pork cabbage tastes smooth and feels a little like that arcane cabbage, but the taste is different. "Pig cabbage" has various therapeutic benefits: nourishing the spleen and strengthening the stomach, replenishing the middle and reducing the qi, removing blood stasis and stopping bleeding, stopping diarrhea, relieving intestinal wind and heat, etc. However, it has a bit of mud taste and needs to be fried with meat to be fragrant.
Recipe Recommendations
- sausage appropriate amount
- garlic appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for stir-fried pork and cabbage with sausage
1
Slice the sausage and smash the garlic.
2
Cut pork cabbage into slices.
3
Remove the oil pan, saute the garlic until fragrant, add the sausage and stir-fry for a while.
4
Add the vegetables and stir well.
5
Add some water and cook for a while, add salt to taste.
6
Out of the pot.