stir-fried pickled cabbage with pork belly
Sauerkraut, buy big ones, sour ones. Smell them when you buy them. If they are not fragrant, don't buy them
Recipe Recommendations
- sauerkraut appropriate amount
- pork belly appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for stir-fried pickled cabbage with pork belly
1
Wash the pickled cabbage, pinch it dry, and shred it, the thinner the better.
2
Sliced pork belly. I bought big pig meat today, so it's a little fatter. It's okay. It doesn't affect it. It's very fragrant, fat but not greasy.
3
Do not put oil in the pan, heat the pan, first stir-fry the pickled cabbage to dry, stir-fry it until it is done, and take it out for later use.
4
Wash the pan, heat the pan, add the pork belly, and stir-fry until it is oily. Today's meat is fatter, so fry more oil, and take half of the bowl and leave it to stir-fry the green vegetables very fragrant.
5
Fry out some oil and don't fry it too dry. If you cut it thinly, just fry it.
6
Add sauerkraut and stir well. Stir it for a long time to taste it. Add a little salt (the sauerkraut itself is salty), add 1 spoonful of soy sauce, 2 spoonfuls of oil and stir well, stir fry well and serve out of the pan.
7
It's very fragrant. If you take a bite, you can put some cabbage and pork belly into your mouth. It's very fragrant.