After eating this dish in a restaurant, the taste completely caught my mind. I have to say that oil residue and Chinese cabbage are really a perfect match. The unique aroma and texture of lard makes the taste and taste of the plain Chinese cabbage instantly wonderful. The cabbage is crisp and refreshing, and the cabbage leaves are tender and smooth, and it tastes delicious. The cabbage also neutralizes the oily smell and part of the greasy feeling of lard. The whole dish is fragrant but not greasy, with a clear and sweet aftertaste ~ No wonder the childhood delicacies that many people never forget are lard rice bibimbap and lard dregs cake ~
Don't look at it just simple lard residue and Chinese cabbage, the taste is really wonderful and definitely makes people dream about it. Although the ingredients are simple, really making this dish well is not as simple as imagined.
oily cabbage
Recipe Recommendations
- Chinese cabbage appropriate amount
- lard residue appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- lard appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
Steps for oily cabbage
1
Remove the old leaves of Chinese cabbage, wash and cut into large pieces, slice the ginger, and pat the garlic for later use.
2
Remove the oil pan, add appropriate amount of lard to the pan, and add ginger slices and garlic after the lard melts to stir-fry until fragrant.
3
Add lard residue.
4
Add in the cut cabbage with controlled dry water, and quickly stir fry over high heat until the cabbage is broken.
5
Add appropriate amount of salt and pepper, then add cooking wine along the edge of the pan, continue to stir for a while to let the cabbage taste, add a little chicken essence, stir well.