How to make dry cabbage as simple and delicious as a hotel?

There are many ways to dry cabbage in hotel restaurants, such as peeling pork belly and frying it with dried Chili, which is actually fragrant; Some people fry pepper meat with bacon, which is actually delicious; Some people fry with braised pork, which tastes mellow. On the material level, there are Laoganma and soy sauce, some people use seafood soy sauce, some people buy Pixian bean paste, some people use spicy fresh dew and delicious food, some people use white vinegar, some people use red vinegar, and some people use mature vinegar. No matter what you do, delicious food is the last word.

When choosing Chinese cabbage, you should choose delicious dishes that are not deep in color and not loose in heart. Some will be bitter or can't eat well. Take out the hard stem inside and break it into small pieces by hand. This is very important. Be sure to tear it by hand, which is more delicious than cutting it. Soak in cold water with a little salt for a few minutes and drain. Most shallots are shredded for use. Cut the pork belly into pieces for later use. Slice onion and garlic, and appropriate amount of dried peppers (sliced peppers). Stir-fry shredded onion in a pan, and then pour it into a spicy dry pan. Pour a little oil into the dry pan.

First pour the oil into the pot, stir-fry the shredded pork gradually at 70% heat, stir-fry until it is yellow, pour in soy sauce, soy sauce, consume oil, stir-fry for a while and then pour out. Burn another pot of oil. When the temperature is 50%, pour the cabbage into the oil at one time and pick it up. Put it aside. Put it aside. Leave a little oil in the pot, heat it on medium heat, immediately pour in garlic cloves, stir fry until fragrant, then pour in cabbage and shredded pork, stir fry twice, and add pepper slices to adjust the color if you like Chili. At this time, add a small amount of soy sauce, sugar and oil and fry twice. Put the onion in the bottom of the pot, put the cabbage on it, and heat it in an alcohol stove until the onion smell appears.

Generally, the fire point of liquefied gas at home is not as big as that of hotel restaurants, which makes cabbage very easy to produce a lot of water and will continue to loosen. Therefore, everyone should oil the cabbage in advance, or drain the water, which can not only accelerate the improvement of the cabbage, but also keep the water and taste crispy. If you want to make the cabbage taste stronger in the dry pot, you must choose old vinegar. Mixing it when it is about to cook will make the cabbage taste stronger. Adding oil consumption and sugar can improve the freshness and taste of Chinese cabbage. Some people like to add monosodium glutamate or chicken essence to refresh themselves. In fact, both are not as good as fuel consumption, and white sugar tastes fresher and healthier.