Oily cabbage
Sweet and sweet, crisp, soft, salty and fresh.
Step 1 . Cut the fat meat into slices;
Step 2 . Put it into the pot, add half a bowl of water, and cook over high heat;
Step 3 . When the water is dry, change to medium heat and stir fry;
Step 4 . After the oil starts to flow, change to low fire;
Step 5 . Press the oil residue with a spatula from time to time, and pour it out and filter it when it becomes dry;
Step 6 . Let the filtered lard cool and store it in the refrigerator for slow use.
Step 7 . The bag is white. Tear it by hand and soak it.
Step 8 . The remaining lard from oil refining is heated by fire;
Step 9 . Grab the cabbage and stir fry it with a little oil residue;
Step 10 . Add salt and stir fry until the cabbage is soft, then take it out of the pot.
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