stir-fried hometown cabbage with cured meat
By KennySchoen
On National Day, my aunt came to visit her in-laws and brought some self-grown white radishes, cabbage hearts and some self-cured pork from her hometown. I gave my family a handful of cabbage, radishes and two strips of bacon. These are my husband's favorites! Of course, I also like it. Organic fertilizers taste different. They are very safe and easy to stir-fry. The radish was very sweet and I ate the beef stew in soup, and I used the leaner bacon to slice and steam it. This one is a little fat. I thought I might as well use it to stir-fry cabbage hearts. I didn't expect it to be so delicious. My daughter, who had always chosen to eat green vegetables, did not have to force her to eat a lot this time. Hehe, my dear aunt, you have worked hard!
Recipe Recommendations
- oil appropriate amount
- ginger 5 grams
- chicken essence appropriate amount
- salt appropriate amount
Steps for stir-fried hometown cabbage with cured meat
1
Clean and pick the cabbage into two-inch sections, and drain the water at the bottom of the pot to avoid accidentally pouring the vegetables and the water at the bottom of the pot together. Wash the ginger, beat it into pieces or shred it for later use.
2
Wash the cured pork with hot water and then blanch it with boiling water.
3
Slice cured pork.
4
Heat the pan and add the bacon to stir-fry until oil (if the bacon is thinner, add some oil and stir-fry together).
5
Add shredded ginger and cabbage and stir-fry well.
6
Sprinkle some salt and cover the pot with water for 2 minutes.
7
Season and sprinkle with some chicken essence and stir-fry well.