stir-fried pork with Chinese cabbage
Pork stubble is the meat stubble left after fat pork is squeezed out of lard and the oil is squeezed out. I remember when I was a child, my family was poor. Most of the oil I ate at home was lard squeezed out of fat meat. I would add a little when I was squeezed out of the meat stubble. At that time, my brother and I rushed to eat it because there was very little meat to eat at that time, and eating the meat stubble was so fragrant. Although it's not like it used to be, I still like the taste.
Recipe Recommendations
- Chinese cabbage 600g
- salt appropriate amount
- chicken essence appropriate amount
Steps for stir-fried pork with Chinese cabbage
1
Wash the Chinese cabbage and cut it for later use.
2
Spare the meat and stubble.
3
Slice ginger for later use.
4
Saute ginger slices in hot oil pan until fragrant.
5
Put down the cabbage and stir fry until a little soft.
6
Then add the pork thorns and stir-fry until the cabbage is cooked.
7
Add salt and stir-fry chicken essence and serve on a plate.