Vinegar - Stir - Fried Napa Cabbage Recipe
Vinegar-stir-fried Chinese cabbage is simply a divine dish for whetting the appetite and going well with rice! The sour and tangy charm of vinegar beautifully matches the natural sweetness of Chinese cabbage. With just one bite, the sour and fragrant sensation happily dances on the tip of the tongue, instantly fully activating your taste buds and causing the appetite to surge like a spring.
INGREDIENTS
- 1 head of Chinese cabbage
DIRECTIONS
Carefully process the Chinese cabbage. After peeling off the outer old leaves, cut it in half. Separate the cabbage stalks from the cabbage leaves. Cut the cabbage stalks into thin slices obliquely. Tear the cabbage leaves into moderately sized pieces by hand. Store them separately for later use.
Take a small bowl and add 20 milliliters of light soy sauce, 30 milliliters of vinegar, 5 milliliters of dark soy sauce, 3 grams of salt, 2 grams of chicken essence, 5 grams of sugar and 5 grams of starch in turn. Stir well until the starch is dissolved to make the seasoned sauce for later use.
Pour 20 milliliters of cooking oil into the pot and heat it over medium heat. After the oil is hot, add 5 grams of peppercorns. After frying until fragrant, remove the peppercorns and discard them.
Put 10 grams of scallion sections, 10 grams of minced garlic and 5 grams of dried chili pepper sections into the pot and stir-fry quickly to stimulate the fragrance.
Put the cabbage stalk slices into the pot first and stir-fry continuously until the stalk slices are just cooked.
Immediately pour in the cabbage leaves and quickly stir-fry over high heat until the leaves are just cooked.
Pour in the adjusted sauce, stir-fry evenly over high heat to ensure that each piece of cabbage is covered with the sauce, and then take out and serve on a plate.