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Stewed Chinese Cabbage
Eat cabbage to warm up in winter, and you will be full of Han!When I was young, I always asked my mother why she always asked me to buy sugar and vinegar when cooking cabbage. My mother always explained that it was so delicious! Now that I am old and have some knowledge in all aspects, I know the secret! The experience summed up by our predecessors has really been tempered. I can only say one more thing shamefully: " There is no end to learning;.
Step 1 . Material preparation.
Step 2 . Clean and cut the cabbage and carrot.
Step 3 . Chop ginger, garlic and meat into small pieces.
Step 4 . Heat the pot, add some oil and a spoonful of salt.
Step 5 . Put ginger and garlic in it and stir it with chopsticks.
Step 6 . Pile cabbage and carrot on top. (The radish can't be put on the bottom! It can only be put on the top. It can't be cooked until it's rotten. It's best when it's just cooked.)
Step 7 . Arrange the rear cover.
Step 8 . Take a small plate, put a spoonful of granulated sugar, pour 20 ml of white rice vinegar, and mix well.
Step 9 . Put the minced meat into a small plate and turn it over slightly to let it absorb the sweet and sour liquid.
Step 10 . Add a spoonful of cornflour into the meat paste and stir well.
Step 11 . After ten minutes, lift the lid and stir slightly!
Step 12 . Pour the meat paste into the cabbage pot.
Step 13 . Stir with chopsticks and turn over the cabbage. Distribute the meat and cabbage evenly.
Step 14 . Cover the pot.
Step 15 . Cut the onion into small pieces.
Step 16 . Open the cover of the pot and sprinkle it on it. Turn off the fire, cover it and wait for one minute.
Step 17 . Remove the cover and pour some oil. Potted cabbage can be eaten.
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