Vinegar Chinese cabbage
By VicentaLakin
Recipe Recommendations
- Chinese cabbage 8 pieces
- shredded pork 30 grams
- oil appropriate amount
- salt appropriate amount
- Weijixian soy sauce appropriate amount
- balsamic vinegar appropriate amount
- shisanxiang appropriate amount
- chicken essence appropriate amount
- rice wine appropriate amount
- sour and salty
- fried
- ten minutes
- simple
Steps for Vinegar Chinese cabbage
1
Note: After washing the Chinese cabbage leaves, you must use an oblique knife to slice them into slices! Shredded taste completely different! And there will be a lot of water.
2
heat oil
3
Add shredded pork and stir-fry it to change color. Add appropriate amount of thirteen flavors and extremely fresh soy sauce, add rice wine and stir-fry until the aroma overflows
4
Add the Chinese cabbage slices and stir fry. Pay attention to the fire and stir fry quickly to prevent too much soup from coming out. The cabbage will lack its umami and crispy feeling and affect the taste.
5
Add appropriate amount of balsamic vinegar and serve immediately. Don't fry for too long ~ It is important to keep the cabbage crispy and tender taste
6
The cabbage I bought this time is not very good, but it tastes good after frying ~