Hand-shredded cabbage

Overview

Let me remind everyone, when choosing cabbage, don’t choose ones that are too soft or too hard. Those that are too soft will have no heart, and those that are too hard will taste a bit bitter.

Tags

• hot dishes
• cabbage
• dried chili pepper
• garlic
• light soy sauce
• oil
• old soy sauce
• pork belly
• sugar
• vinegar
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Wash the cabbage, then drain it. Be sure to tear it by hand, do not cut it with a knife, and do not cut the white stem in the middle of the cabbage leaves

   

2. 2 Next, we make the sauce: 1 tablespoon of light soy sauce, 2 tablespoons of white sugar, 2 tablespoons of dark soy sauce, 3 tablespoons of vinegar and salt, and set aside

   

3. 3 Add oil to the pot and stir-fry the pork belly (I don’t have pork belly, so I use fat and lean meat). Stir-fry the meat until the oil comes out. Add the red pepper, Sichuan peppercorns and garlic and stir-fry until fragrant

   

4. 4 Pour in the torn cabbage, stir-fry over high heat and stir-fry evenly (the time should not be too long, stir-fry for about three times). If the cabbage changes color a little, add the prepared juice and stir-fry for about 10 times

   

5. 5 Just cabbage without soup would be good