Old bacon hand-shredded cabbage

Overview

It looks like an ordinary dish, but it tastes very good. Let me start with this dish.

Wash the cabbage, tear it into pieces of any size, leave the stem part, it is also delicious when stir-fried together.
If the bacon is too salty, cut it into small pieces and boil it in water. There should be more water. In this way, most of the salt can be cooked out by boiling it for 5 minutes, and it will not be very salty when stir-fried in vegetables.
Chop the onion, ginger, wash the dried chili pepper and cut into small sections. It is good to cut the ginger into large pieces. Because I don’t like to eat dishes with a strong ginger flavor, so cut the ginger into larger pieces so that you can take the ginger out when the dish is about to come out of the pot. This way, the base taste is gingery but not heavy.
Heat the oil in the pan, add the bacon and stir-fry for a long time, so that the meat becomes dry and it will have a burnt aroma. When the meat is dry, add the onion, ginger and dried chili and continue to stir-fry.
Add the five-spice powder and continue to stir-fry until fragrant.
When the aroma is full, add the cabbage.
Flip slowly so that every piece of cabbage is fried.
Add soy sauce, chicken essence and salt.
Continue to stir-fry, and be sure to stir out the moisture in the vegetables, so that it will have the taste of dry pot dishes.
A full bowl of vegetables, it tastes great when paired with rice.