Hand-shredded vegetables

Cabbage is a plant belonging to the Cruciferae and Brassica genus, and is a variety of cabbage. Also known as cabbage, cabbage, pimple white, cabbage, lotus white, etc. There are many people in Qinghai who call it "cabbage". Biennial herb, covered with powder frost. Short and strong annual stems, fleshy, unbranched, green or gray-green. The basal leaves are numerous, thick, wrapped layer by layer into globules, oblate, 10-30 cm or more in diameter, milky white or light green; originated from the Mediterranean coast and was introduced to China in the 16th century.
Cabbage has the characteristics of cold tolerance, disease resistance, strong adaptability, easy storage and transportation, high yield and good quality. It is widely cultivated in all parts of China. It is one of the main vegetables in spring, summer and autumn in Northeast, Northwest, North China and other regions of China.

Recipe Recommendations

cabbage One (lotus white)
pork belly several pieces
white sugar appropriate amount
salt appropriate amount
millet pepper appropriate amount
garlic appropriate amount
pepper appropriate amount

medium spice
fried
ten minutes
simple

Steps for Hand-shredded vegetables

Tear the cabbage with your hands into the size shown (do not cut with a knife)

Slice pork belly, add cooking wine, pepper noodles, white sugar, and soy sauce, marinate for later use (I was greedy for meat, so I cut more, just ten slices)

Remove from the pan to make oil, stir up the chopped millet peppers, garlic slices, shredded ginger, dried peppers, and pepper grains, and stir fry until fragrant

Put the marinated meat into the pan and stir fry

Put the hand-shredded cabbage into the pan and stir fry, add appropriate amount of steamed fish soy sauce, oyster sauce, and chicken essence, and stir fry again

Pour a little sesame oil on the pan