How to Make Stir-Fried Preserved Cabbage with Twice Cooked Pork Video

Circle Chinese cabbage Dried stir-fried pork belly ingredients: Chinese cabbage, with skin Five-spiced pork,Ginger Garlic slices, oil, salt,Sugar,Soy sauce, cooking wine, Pixian Doubanjiang sauce, dried chili,Green garlic

Circle Chinese cabbage dry stir-fried pork belly method:

1. Cut the five-spiced pork into long strips, add sliced ginger and in a pot with water, then add the pork and cook until half done, remove and cool before slicing thinly.

2. Hand-tear the Chinese cabbage and soak it in clear water for later use.

3. Heat a small amount of oil in a wok over medium heat, stir-fry the five-spiced pork until it releases its fat, when the meat slightly curls and you can smell the dry fragrance, add 1 tablespoon of Pixian Doubanjiang sauce and some dried chili flakes, continue to stir-fry evenly, then add the Chinese cabbage, cook until the cabbage absorbs all the juice and is fully cooked, finally pour in cooking wine, add 1 tablespoon of soy sauce, half a spoon of sugar, sprinkle with green garlic, quickly stir-fry before serving.