Five flowers and cabbage
By VicentaLakin
The purpose of the blast was to try to preserve the original taste of vegetables, which largely preserved the taste of cabbage, which, despite the availability of meat, was fresh。
Recipe Recommendations
- pork belly 40 grams
- cabbage 90 grams
- fungus 5 pink
- garlic 3 petals
- small red pepper of 2
- Jiang 2 grams
- soy sauce 5 grams
- cooking wine 4 grams
- edible oil 4 grams
- salt 1 gram
- pepper powder 1 gram
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Five flowers and cabbage
1
Raw materials: cabbage cuts the dishes first, cabbage leaves are torn with my hand (leafs and cabbage are torn apart), bouquets are cut with bouquets, wooden ear bubbles are torn into little pieces, garlic is torn apart, ginger cut Tin, red pepper slices。
2
The hot pots are cool, the bouquets are fried, and the fire is not heavy when the bouquets are fried, so that the bouquets are oiled。
3
When the bouquets come out of the oil, they'll add wine, smoke, and fry。
4
Add garlic chips and ginger and continue to fry the scent。
5
When the smell of garlic and ginger comes out, the fire goes down and the cabbage goes up。
6
Down into the wood, flipping。
7
Add cabbage, quick frying, salt and pepper sauce。
8
And then we're going to put the peppers down, and we're going to put them out。
9
The finished product。Five flowers and cabbage Make Tips
To make the pork belly delicious, first render the fat and stir-fry until fragrant, then stir-fry the cabbage over high heat. This way, the pork belly won't be greasy and the cabbage retains its fresh flavor.