shredded cabbage

1

Wash and slice pork fat and lean meat.

2

Wash the cabbage, dry the water, and tear it into small pieces for later use.

3

Prepare garlic and pepper.

4

Heat the pan and cool the oil, stir-fry the pepper first and then scoop it out.

5

Then continue to stir-fry the garlic until golden brown and scoop it out for later use.

6

Fry the fat lean meat with oil to dry.

7

Stir fry over medium heat until the surface is golden and slightly dry.

8

Turn the fire into the fire and add the cabbage.

9

Add 1 teaspoon salt and 1 teaspoon sugar, stir well.

10

Continue to add a little soy sauce and half a teaspoon of chicken essence, stir fry well.

11

Stir fry until it is almost cooked, add the garlic that has been stir-fried before, and you can serve the pot.

Let's talk about the feeling of personally frying this hand-shredded cabbage: 1. Be sure to fry it with lard fried with fat lean meat to taste fragrant. 2. The cabbage must be drained of water, otherwise water will come out when frying and it will definitely be bad. Look at the bottom of the plate if there is just a little soup mixed with soy sauce and lard. It is this soup that makes it delicious. If too much water is poured out, the soup wrapped on the surface will be washed away, and it will not taste delicious. 3. Garlic is also a must-have. If you like spicy food, you can add some pepper or bell pepper to color, but the taste of hand-shredded cabbage is sweet. 4. When frying cabbage, you must keep the fire and stir-fry quickly. The pot at home will still have a bit worse, so the food in restaurants outside is always very delicious. I prefer dry pot cabbage, but I don't have it at home, so I can only stir-fry cabbage until it is 80 - 90. 5. Stir it up and serve it immediately. It tastes best when it is still hot in your mouth. You can't let the vegetables hold back. It will become too cooked once you hold them down. If they are rotten, they will no longer feel crispy and will not taste good.