Ingredients for Hand-Torn Cabbage:
– 350g Beijing Cabbage
– Salt, Light Soy Sauce, Chicken Powder, Sugar (to taste)
– 10g Dried Red Chilies
– 15g Garlic Slices
– 25g Lard
Steps for preparing Hand-Torn Cabbage:
1. Main and auxiliary materials
2. Heat the pan with cold oil, then add lard
3. Add garlic slices, dried red chilies, and chili rings
4. Add cabbage
5. Pay attention to the heat and details while stir-frying
6. Do not add water during the cooking process
7. Add seasonings and stir-fry until well combined
8. The finished dish should be well-cooked and flavored
Cooking Tips for Hand-Torn Cabbage:
1. Clean the cabbage thoroughly, cut it into quarters, remove the hard core, and tear into natural pieces; set aside. Slice the garlic and set aside.
2. Put an appropriate amount of oil in the pan, add garlic slices and dried chili segments to fry until fragrant. Add cabbage, season with salt, and stir-fry over low heat until cooked. Add light soy sauce and chili oil to enhance the aroma, and then serve and plate.
Precautions:
① Remove the hard core when tearing the cabbage.
② You can add an appropriate amount of pork belly to the stir-fry according to your preference for a richer flavor.
There are tricks to making delicious dishes, and each of my recipes has its own special tips. You can search for ‘Hunan Cuisine’ to directly view my collection of recipes!
