Stir-fried pork with cabbage noodles home recipe

In winter, it's time to eat big cabbage. Early markets are most eye-catching with a truckload of big cabbages. Back when I was young, the only vegetables we had in winter were cabbage and tomatoes.Now that living standards have improved and choices have increased, eating cabbage brings back nostalgic feelings. Recalling moving into my new place without natural gas, using an electric induction cooker for cooking felt sluggish; the flame never seemed to get enough heat.

Unexpectedly, this newsteaming hotpot electric induction cooker has very strong firepower for stir-frying. By the time I took a photo while stir-frying, the food was almost burnt, making me scramble to handle it.Ingredients Main ingredients”

　　mutton fat 50g, cabbage 200g, oil as needed, salt as needed, star anise as needed,

　　cumin seeds as needed, spring onions as needed,ginger as needed, garlic as needed, cooking wine as needed,soy sauce as needed, water starch as needed.Steps 1. Cut the cabbage stems in half and slice them thinly from the middle; this treatment helps the cabbage absorb flavors better.

The remaining parts can be cut into pieces.

2. In a wok, add oil and put in cumin seeds and star anise; then stir-fry with five-spice meat, adding chopped spring onions, ginger, and garlic at the same time.3. Add cooking wine and soy sauce.

4. Finally, add cabbage and season with salt.

5. Add some water to soften the cabbage by stewing it.

6. Thicken the sauce slightly with water starch so that the gravy is slightly thicker.

7. Boil water in a soup pot for cooking

noodles.

After they are cooked, pour the cabbage stir-fry sauce over them.8. Finally, scoop out the noodles and pour the cabbage stir-fry on top; it's very fragrant! Tips

1. Properly treated cabbage tastes better, not bland or tasteless.2. The dish poured over the noodles should be thickened with water starch so that the sauce can adhere to the noodles and ensure good flavor penetration. It's very fragrant!

Tips

1. The cabbage tastes better after such processing, not bland.

2. The sauce for the noodles should be thickened with water and cornstarch to ensure it coats the noodles well, making them more flavorful.