Home-style Dry Pot Hand-Torn Bai Cai Recipe

Stir-fried Pot with Hand-Sliced Chinese Cabbage The home-style preparation of stir-fried pot with hand-sliced Chinese cabbage requires the use of your hands to tear the Chinese cabbage; please refer to: the method for tearing Chinese cabbage, considering there are children in the house. Chili peppers should be used sparingly,Pork belly should be fried until the oil comes out so that it doesn't become greasy when eaten. Below is the delicious home-style stir-fried pot with hand-sliced Chinese cabbage recipe to share with everyone.The method for making stir-fried pot with hand-sliced Chinese cabbage: 1. Clean one Chinese cabbage thoroughly.

　2. Tear

round

cabbage by hand into appropriately sized pieces, soak in diluted salt water for 15 minutes and wash well.3. Put water in a pot and bring to a boil; add salt and oil. 4. Place the Chinese cabbage in the boiling water for blanching until it changes color, then remove and drain.

5. Cool the Chinese cabbage under cold water.

6. Squeeze out all moisture and set aside.

7. Slice the pork belly thinly.

8. Marinate the sliced pork with

fermented black bean sauce

for flavoring.9. Minced green onions, ginger

, garlic cut into pieces are prepared.10. Prepare chili peppers and Sichuan peppercorns

.11. Heat oil in a pot, then add Sichuan peppercorns to fry until fragrant; remove the Sichuan peppercorns after frying. 12. Add minced green onions, ginger, and garlic to stir-fry.

13. Add the sliced pork belly and stir-fry.

14. Add chili peppers and stir-fry, add a splash of

rice wine

at the edge of the pan. Add sugar and fermented black bean sauce, continue to stir-fry for another half minute.

15. Add the hand-sliced Chinese cabbage and stir-fry.

16. Clean green onions(scallions)

.

17. Cut into small pieces.

18. Add to the pot and stir-fry evenly.19. Add vinegarand stir for 1 minute, then turn off the heat. Season with salt and chicken essence before serving. Transfer the dish into a dry pot, ignite alcohol fuel to continue heating while eating.

(I directly placed it on a plate and enjoyed it).

　　The finished product:

　　Tips for making home-style stir-fried pot with hand-sliced Chinese cabbage:

1. If you don't use a dry pot at home, extend the stir-fry time according to your preference; the shorter the cooking time, the crisper the dish will be. When using a dry pot, turn off the heat when the vegetables are about to release moisture, then season with salt and chicken essence.

2. To make the vegetables greener and crispier, avoid blanching for too long; immediately cool them in cold water after blanching.

3. Try to use as little soy sauce as possible to maintain a more attractive color.

　Washing method for Chinese cabbage:

Before eating, clean and soak the Chinese cabbage thoroughly. You can try adding a small amount of washing soda or baking soda in water, stir well, then immerse the vegetables for 5-6 minutes before rinsing with clean water. Alternatively, use baking soda but increase the soaking time to about 15 minutes.