Poinoma japonica
By MyrticeSwift
Every winter solstice, grandma would choose a lot of snow red vegetables, wash them, dry them, marinate them with salt, and place them in the refrigerator to freeze them. When she wanted to eat them, she would take some out to cook them. This dish is quite suitable for the meal. One of the family's favorites. After I was in Nanjing, I also learned to make some pickled vegetables. There are vegetables selling pickled cabbage in the market, and they have also sold it and fried it like this, but the taste is a little sour.
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Steps for Poinoma japonica
1
Remove the pickled cabbage from the freezer.
2
The person who puts the pot will boil it in boiling water for 1 minute, remove, drain and chop.
3
Chop the peppers and garlic, and chop the pork separately.
4
Marinate lean pork meat with salt and oil.
5
Heat the pan and add salt. Stir up the pork fat to dry.
6
Add lean meat and stir fry until medium done.
7
Pour in the cabbage and pepper.
8
Stir fry garlic and monosodium glutamate for 2 minutes and remove.