[Liaoning] Stir-fried shredded pork with two-color cabbage

Overview

Green cabbage is kohlrabi, cabbage, and cabbage. Purple and green cabbage are more colorful when paired together. Added carrot shreds and pork shreds to make it more nutritious. Cabbage has the effects of nourishing the stomach, supplementing calcium and potassium. It can also prevent aging, resist oxidation, relieve joint pain, and treat gastric ulcers. Everyone should eat more of such nutritious vegetables!

Tags

• hot dishes
• home cooking
• chicken essence
• chili oil
• garlic
• green cabbage
• rice vinegar
• sichuan pepper oil
• sugar
• tenderloin
• carrot
• purple cabbage
• salt

Ingredients

Steps

1. 1 Wash the two types of cabbage, cut into shreds and set aside. Shred carrots. Cut the tenderloin into shreds and marinate with salt, cooking wine, pepper, and starch for a while. Slice garlic.

   

2. 2 Put oil in the pot and stir-fry both kinds of cabbage. Fry the green cabbage first, then the purple cabbage. Purple cabbage will change color easily if heated for a long time, stir-fry until soft and set aside. Stir-frying the cabbage first is to remove the special flavor of the cabbage, save time, and stir-fry it with the shredded pork to keep the shredded pork soft and tender.

   

3. 3 Add oil to the pot and fry the shredded pork until cooked. Add garlic slices and stir-fry until fragrant, add shredded carrots and stir-fry.

   

4. 4 Add two kinds of cabbage, add salt, sugar, vinegar, pepper oil, chili oil, and chicken essence and stir-fry quickly and evenly.

   

5. 5 Load