How to stir fry meat with pickled Chinese cabbage

Health benefits

Peanut oil: Delaying aging, antioxidant, anti-cancer and anti-cancer properties

Ingredients and materials

Pickled Chinese cabbage 450g

Pork spine 80g

1 section of scallion

2 cloves of garlic

Moderate amount of ginger powder

Thirteen fragrances in moderation

Moderate amount of cooking wine

Moderate amount of light soy sauce

Salt in moderation

Moderate amount of chicken essence

Appropriate amount of water

Peanut oil in moderation

How to stir fry meat with pickled Chinese cabbage

1. Finished product drawings.

2. Cut pork into thick shreds, cut pickled Chinese cabbage into shreds and rinse for several times to dry the water.

3. Cut chopped scallions and garlic slices.

4. Pour oil into the pot and heat it up. Add shredded meat and stir fry until raw.

5. Add scallions, garlic, thirteen spices, stir fry with light soy sauce until fragrant.

6. Pour in pickled Chinese cabbage and stir fry.

7. Drizzle cooking wine and stir fry for a moment.

8. Pour in a little water and simmer for about two minutes.

9. Finally, add salt and chicken essence to collect juice.

10. Take out the pot and put it on a plate.

Tips

After pickled Chinese cabbage is shredded, soak it in warm water to remove excess sour taste.

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