Stir-fried Chinese cabbage with lard residue

Overview

I just finished cooking a pot of lard today. Part of the oil residue is eaten with salt, and a small part is used for cooking. It is a combination of meat and vegetables without appearing greasy.

Tags

• private kitchen
• chili powder
• chinese cabbage
• salt

Ingredients

Steps

1. 1 Pick four leaves of Chinese cabbage, wash them and chop them vertically into thin pieces.

   

2. 2 Then cut it into small sections horizontally and roughly separate the leaves and stems.

   

3. 3 There is residual oil in the wok that was not poured out after boiling the lard and a small amount of lard residue.

   

4. 4 Heat the pot and add cabbage stalks.

   

5. 5 Stir well and cook for about half a minute.

   

6. 6 Then add the cabbage leaves and continue to stir-fry, not too long, just a minute or two.

   

7. 7 Sprinkle in salt, chili powder and any seasonings you want to add, such as vinegar. After stir-frying, it's almost ready to serve.

   

8. 8 Both meat and vegetables, and simple