Hand-shredded minced pork and cabbage
By NickSchulist
I never dare to call myself a private kitchen, but why do I call it a private kitchen is because this Laoganma sauce is particularly precious to me! Because this is broad bean paste made by my late aunt, and Lao Gan Ma cooked by my cousin! I still remember the incident of everyone cooking sauce together last year, but now things are different!!!
Recipe Recommendations
- cabbage appropriate amount
- sandwich meat appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- dried red pepper appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- super spicy
- fried
- ten minutes
- simple
Steps for Hand-shredded minced pork and cabbage
1
Wash cabbage, tear into slices by hand and drain.
2
Chop ginger, garlic, green onions, and dried peppers.
3
Chop the sandwich meat and minced meat for later use.
4
Make 2 spoonfuls of Laoganma.
5
Heat the pan with oil, add dried peppers and shredded ginger and stir until fragrant.
6
Pour in the minced meat and stir-fry until it changes color.
7
Pour in minced garlic and chopped green onion and stir fry until fragrant.
8
Pour in Lao Gan Ma.
9
Stir fry together for about 1 minute to produce red oil.
10
Pour in cabbage.
11
Stir fry together until the cabbage is dry, and pour in the soy sauce.
12
Add half a teaspoon of salt.
13
Season with half a spoonful of chicken essence.
14
This dish is spicy and has a strong sauce aroma, which is very good for rice.Hand-shredded minced pork and cabbage Make Tips
1. You can replace the sauce with Laoganma from the supermarket. 2. Both the sauce and soy sauce have salt, so when giving salt, you can use it as appropriate. 3. You can also add some pepper, which tastes very good.