Dry pot hand-shredded cabbage
By EfrenHoeger
Hand-shredded cabbage is one of the most famous Hunan cuisine. Simple ingredients, simple collocation, and a more outstanding taste are just like simple and exciting life. Coupled with a bowl of rice, it is enough.
Recipe Recommendations
- cabbage 800 grams
- pork 100 grams
- onion few
- Jiang a little
- soy sauce 2 tsp
- salt half a spoonful
- sugar 1 spoon
- chicken essence a little
- vinegar 1 spoon
Steps for Dry pot hand-shredded cabbage
1
Wash the cabbage, tear it into slices by hand, and place the vegetable leaves and vegetable stems separately. Because the vegetable stems are difficult to cook, put them first
2
Slice the meat, chop the green onion and ginger
3
Raise a pan of oil, saute scallion and ginger in the pan, add in the pork slices and stir-fry
4
Raise another oil pan and pour the pepper into it and stir-fry it to give it the fragrance.
5
Then add the dry red peppers in and stir-fry for a while
6
Remove the pepper grains, pour in the cabbage, stir-fry the stalks first, wait for the stalks to soften slightly, then add the leaves, and then add the seasoning to taste
7
Finally, pour the stir-fried meat into it and stir it well before serving. I put it in a dry pan so that you can heat it while eating