stir-fried cured Chinese cabbage
By LeopoldoJast
Around the Spring Festival, there will be a lot of cured meat at home. Some are bought by yourself, some are given by friends. Most of them are Cantonese sausage bacon, and some are Hunan and Sichuan bacon. Cantonese-style cured meat should not be stored for too long because the salinity is not enough, so except for the vacuum-packed ones, everything else is stuffed in the refrigerator. During this time, we often eat cured meat at home. Although eating too much pickled food may seem unhealthy, it is probably not a problem to eat less each time. The one I made today uses bulk cured meat, which was pickled by a chef's friend. It is not too salty or sweet, but very delicious.
Recipe Recommendations
- Chinese kale 400 grams
- bacon art. 1
- sausage 2 pieces
- red onion appropriate amount
- garlic appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- salty and sweet
- fried
- ten minutes
- ordinary
Steps for stir-fried cured Chinese cabbage
1
Remove the leaves and peel the kale.
2
Cut the peeled kale into slices.
3
Prepare bacon and sausage.
4
Slice bacon and sausage.
5
Add appropriate amount of water to the pan, add salt, boil and blanch the kale.
6
Blanched kale for use.
7
Remove the oil pan, saute the chives and garlic, add the cured meat, add the bacon and stir fry for a while.
8
After the cured taste becomes transparent, add the kale.
9
Stir the ingredients in the pan evenly, add a little water along the edge of the 4 pan, and add some soy sauce to season.
10
The stir-fried cabbage bacon has a strong taste and good taste.