Chinese Food
Kong Shangren, soft water and warm mountains
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Autumn comes and summer goes. It's half a year old again. Today's vegetable market is full of anti season dishes. It's just a matter of time. Tongnan district. My lovely hometown. Thank you. Moshang vegetable base. Four seasons food. Rare lack of 21.
Cooking ingredients
Cooking Steps
Step1:Peel and slice garlic.
Step2:Wash ginger. Drain water. Dice.
Step3:The leeks should be well arranged, washed, drained and cut into sections.
Step4:Dry red pepper cutting hob.
Step5:Wash, peel, drain and slice fresh pork.
Step6:Cut off the bottom of cabbage, peel, wash and drain the water. Sprinkle the green leaves directly with your hands.
Step7:The cabbage is slanted with a knife.
Step8:Wok, shovel cleaning, cooking, the largest level of fire control dry water, oil.
Step9:Spare ribs. Stir fry until yellowish.
Step10:Stir fry the onion, ginger, garlic and dried chilli.
Step11:Pour in cabbage slices. Stir well.
Step12:Put on the soy sauce. Stir fry for 5 minutes.
Step13:Pour in cabbage leaves. Stir fry for one minute.
Step14:Salt it. Stir fry until the cabbage leaves soften.
Step15:Pour in white vinegar and stir well.
Step16:Planning frozen vegetables Nie yannu.
Step17:The cabbage is freezing in winter. It's bright and green.
Step18:The Palace Museum is inlaid with jewels. On the first night of the new year's day, lanterns are placed in Longqi.
Step19:A thousand hoes gouge the jade chips. A handful of hands kiss the ice.
Step20:Fang Siji and other people's appreciation. He fell into broken bowls of porcelain.
Cooking tips:[six people's share], [this dish must be cooked in a big pot. It's hot enough. It's stir fried all the way. It's all delicious.
