Print
Dry Pot Baby Cabbage Recipe
When I was a kid, whenever there were guests at home, my mother would always cook a pot of fragrant dry pot baby cabbage. That is the warmest picture in my memory. Every time I smell that familiar smell, my heart is filled with happiness. Today, I want to share this taste of home with everyone.
INGREDIENTS
Main Ingredients
- ·300g Baby Cabbage
- ·50g fungus
- ·150g Pork Belly
Additional Ingredients
- ·100g onion
- ·10g Dried chili pepper
Seasonings
- ·20g ginger
- ·20g garlic
- ·15g onion
- ·5g Salt
- ·3g sugar
- ·10ml Steamed fish soy sauce
DIRECTIONS
Step 1
Ingredients preparation: cut 20g ginger into small diamonds, cut 20g garlic into slices, cut 300g baby cabbage into sections, cut 50g fungus into cubes, cut 100g onion into cubes, cut 150g pork belly into slices, cut 10g dried chili into sections, and prepare 15g scallion sections.
Step 2
Heat the pan and oil: Take a pan and pour in a proper amount of oil. When the oil is hot, the ingredients can be cooked quickly during frying and the aroma can be stimulated.
Step 3
Stir-fry the pork belly: Add the sliced pork belly and stir-fry over medium-low heat. This step is to stir-fry the fat from the pork belly, making it slightly golden and fragrant, adding flavor to the whole dish.
Step 4
Add spices and stir-fry: Then add ginger slices, garlic slices and dried chili segments and continue to stir-fry. Stir-fry the aroma of these spices and blend the aroma into the fat of the pork belly to make the taste more intense.
Step 5
Add ingredients and stir-fry: Add scallion segments, onion cubes and fungus cubes, turn to high heat and stir-fry quickly. Onions and scallion segments can add flavor, while fungus increases the taste of the dish.
Step 6
Add vegetables and stir-fry: Pour in the baby cabbage and continue to stir-fry. Baby cabbage is easy to cook, stir-fry over high heat until it becomes soft and let it absorb the aroma in the pot.
Step 7
Season and serve: Add a small spoonful (about 5g) of salt, a little bit (about 3g) of sugar and a little (about 10ml) of steamed fish soy sauce, stir-fry evenly until the flavors are fully blended, then serve and enjoy the delicious dry-pot baby cabbage.