stir-fried pork with cabbage

Snow cabbage, also known as potherb mustard, is an important vegetable commonly cultivated in the Yangtze River Basin in winter and spring. It can be divided into fresh and pickled products. Fresh snow cabbage is emerald green in color and slightly astringent and spicy in taste. It is often used to stir-fry minced meat; The pickled snow cabbage is crispy and fresh, with a crisp taste and a slight sour taste. Snow cabbage has the effects of diuretic and diarrhea, expelling wind and blood, swelling and pain relief. It is a commonly used herbal medicine for disorders such as dysuria, diarrhea, coughing blood, swelling and pain of gums, sore throat, itching of lacquer sores, traumatic injuries, joint pain and other diseases.

Recipe Recommendations

potherb mustard two
minced meat a bowl
Jiang appropriate amount
cooking wine appropriate amount
cornflour appropriate amount
soy sauce appropriate amount
sugar appropriate amount
MSG appropriate amount

salty and fresh
fried
half an hour
simple

Steps for stir-fried pork with cabbage

Raw material map: cabbage and minced meat.

Put cooking wine and cornflour in the minced meat.

Stir well and marinate for about 10 minutes.

Rinse the snow vegetables and cut them into minced vegetables.

Gather your hands together and wrangle the shredded cabbage dry.

Heat the pan and do not put in oil.

Pour in the cabbage and squeeze dry.

Drain the water and shovel the cabbage a little on the four sides, leaving a space in the middle.

Pour oil in the middle.

Pour in the chopped ginger powder and saute until fragrant.

Pour in the minced meat.

Stir fry the minced meat until it changes color.

Stir fry the minced meat and cabbage well.

Add soy sauce, sugar and a little water.

Stir fry evenly and taste. Generally, add salt. If you feel that the taste is weak, add a little. Sprinkle in the minced garlic leaves and MSG before taking out the pan.