Vinegar Cabbage

Overview

Cabbage is rich in nutrients. In addition to sugar, fat, protein, crude fiber, calcium, phosphorus, iron, carotene, thiamine, and niacin, cabbage is also rich in vitamins. Its vitamin C and riboflavin contents are 5 times and 4 times higher than those of apples and pears respectively. The trace element zinc is higher than that of meat, and it contains molybdenum that can inhibit the absorption of nitrite amines. Among them, vitamin C can increase the body's resistance to infection and is used to prevent and treat scurvy, gum bleeding, and various acute and chronic infectious diseases. The fiber contained in cabbage can enhance gastrointestinal motility, reduce the retention time of feces in the body, help digestion and excretion, thereby reducing the burden on the liver and kidneys and preventing the occurrence of various gastric diseases. Traditional Chinese medicine believes that cabbage is slightly cold and sweet, and has the functions of nourishing the stomach and promoting fluid production, relieving irritability and quenching thirst, diuresis and laxative, clearing away heat and detoxification. It is a good vegetable for supplementing nutrition, purifying blood, clearing the stomach and intestines, preventing diseases, and promoting metabolism, and is suitable for public consumption. There is a folk saying that fish generates fire, meat generates phlegm, and cabbage and tofu ensure safety. Today I made a vinegar-based cabbage dish. It is easy to operate, spicy and sour, and is appetizing. It is very suitable for summer consumption

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• lunch
• aged vinegar
• cabbage
• cooking wine
• cornstarch
• dried chili pepper
• fresh vegetables
• garlic
• ginger powder
• light soy sauce
• onion white
• oyster sauce
• pork ham
• rapeseed oil
• white sugar
• ginger
• salt
• white pepper

Ingredients

Steps

1. 1 Today's vinegar-based cabbage dish adds a little pork to add a layer of taste. Wash the pig hind legs together and scrape off the skin to reveal dirt. Cut off the skin and a layer of lean meat with fat. These two parts are used in this dish. The lean meat is used to stir-fry other dishes. Of course, you can also use a small piece of pork belly directly

   

2. 2 Scrape off the fat from the meat slices and cut into small cubes. Slice the lean meat with a little fat. Cut the remaining fat into small pieces and set aside

   

3. 3 Heat the pan without adding oil, add the fat cubes and stir-fry over low heat

   

4. 4 When stir-frying lard, marinate the meat slices and skin. Add a little cooking wine, a little light soy sauce, a little five-spice powder, a little oil and a little cornstarch. Stir evenly and marinate for five minutes

   

5. 5 Take out the stir-fried lard residue and lard and set aside. After all, lard is not very good for the body and has high cholesterol content, so I only used a little fat to render lard

   

6. 6 The meat part is ready, let’s take a look at the vegetables: one cabbage, one white scallion, a few cloves of garlic, a small piece of ginger, and a little dried chili. Today’s cabbage is very delicious, crispy and tender, with high moisture content and sweetness. The last one has been eaten

   

7. 7 Break off the cabbage leaves one by one, soak them in salt water for 5 minutes, and then wash them with clean water

   

8. 8 Wash the green onions, wash the dried chilies, peel and wash the garlic, peel and wash the ginger and set aside

   

9. 9 Cut the cabbage leaves and stems into slices diagonally with a knife, tear the leaves into moderately sized pieces by hand, and serve separately

   

10. 10 Cut green onions diagonally into sections, cut dried chilies into small sections, slice garlic and ginger, set aside

    

11. 11 Pick out the sauce first for ease of use. One spoon of light soy sauce, two spoons of vinegar, one spoon of sugar, a little oyster sauce, two spoons of water, taste for saltiness, add a little salt as appropriate, add a little cornstarch, stir evenly

    

12. 12 Heat the pan with cold oil, add the meat skin and stir-fry the meat slices until they change color and cut into pieces, then serve them out separately

    

13. 13 Heat oil in a pot, add green onions, garlic slices, ginger slices, dried chili peppers, and stir-fry

    

14. 14 Add lard residue and a little lard, continue to stir-fry

    

15. 15 Add cabbage leaves and stems, stir-fry

    

16. 16 Add diced pork skin and stir-fry

    

17. 17 When the stems become soft, add the leaves and stir-fry

    

18. 18 Add the previously fried pork slices and stir-fry

    

19. 19 Add the sauce, bring to a boil, reduce to low heat and simmer for five minutes until the sauce is thickened

    

20. 20 Finished product

    

21. 21 Finished product

    

22. 22 This dish is different from the previous method of stir-frying cabbage with vinegar. It adds a little fat residue and lean meat, and the taste is richer. The sour aroma also contains the aroma of lard. It is salty, sour and refreshing. The cabbage is crisp, tender and juicy, and it is very delicious