[cabbage with oil residue]-You Are Foodie

By Wayne
58

[cabbage with oil residue]

After eating this dish in a restaurant, the taste made me miss it completely. It has to be said that oil residue and Chinese cabbage are a perfect match. The unique aroma and texture of lard makes the taste and taste of the plain Chinese cabbage wonderful. The Chinese cabbage is crisp and refreshing, and the leaves of the Chinese cabbage are tender and smooth. It tastes delicious. At the same time, Chinese cabbage neutralizes the oily smell and part of the greasy feeling of lard. The whole dish is fragrant but not greasy. The aftertaste is sweet. No wonder many people never forget that childhood delicacies are lard bibimbap and lard cakeAlthough it's just simple pig oil residue and Chinese cabbage, the taste is really wonderful and absolutely haunting. Although the ingredients are simple, it is not as simple as expected to make this dish well.

Main Ingredients

Lard dregs appropriate amount
Chinese Cabbage A moderate amount of

Auxiliary Ingredients

lard appropriate amount
garlic appropriate amount
ginger appropriate amount

Step 1 . Remove the old leaves of Chinese cabbage, wash and cut into large pieces, slice ginger, and pat garlic.

Step 2 . Start the oil pan, add some lard in the pan, and add ginger slices and garlic to stir fry until the lard melts.

Step 3 . Add lard dregs.

Step 4 . Add the cabbage cut with dry water and stir quickly over high fire until the cabbage stops growing.

Step 5 . Add some salt and pepper, then add cooking wine along the side of the pot, continue to stir fry until the cabbage tastes good, then add a little chicken essence and stir fry evenly.

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