Ingredients
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cabbage
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dry red peppers
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streaky pork
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garlic
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sliced ginger
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1/2 tablespoon salt
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oyster sauce
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light soy sauce
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zanthoxylum oil
Directions
Tips
Cabbage and cauliflower are both cabbage but don’t buy them wrong. Cauliflower is round in shape, has thick leaves, is green in color, and tastes brittle and hard. Cabbages are relatively flat in appearance and have thin leaves, so they taste a little sweet.
You can use other meat instead of pork belly. The purpose is to improve the flavor. If you don’t like meat, just use cooking oil instead. When stir-frying pork belly, try to use small fire. And fry the ingredients slowly, so that it will not be greasy.
Steps
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1
Done
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Tear cabbage into small pieces by hand, rinse with water, drain and set aside |
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2
Done
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Slice pork belly into thin slices, sliced dry red pepper, garlic, and ginger into pieces. |
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3
Done
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Heat the wok, add cold oil, add pork belly. Dry fry with a small fire. |
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4
Done
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Stir fry the meat until it turns white. Then add the dried pepper, ginger, and garlic, and continue to stir with low heat |
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5
Done
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fry until the mean turn yellowish. Then fried ginger and garlic until you can smell the fragrance |
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6
Done
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Then add the shredded cabbage, salt, oyster sauce, light soy sauce, slowly fry with medium heat |
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7
Done
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Before the cabbage becomes soft, add a spoonful of peppercorns oil or sesame oil and serve |
