With makings
| Millet chili 5 (like hot can put more) | |
| Soy 5 | Spoon |
| Pickled Chinese cabbage 300 | Can |
| Garlic 3-4 | Valve |
| Lardy 3 | Spoon |
| Salt (if pickled Chinese cabbage has saline taste,notice did not need to put salt) | Right amount |
Hot the practice that fries pickled Chinese cabbage
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The first pace: Tear down pickled Chinese cabbage pieces will have rinse, the purpose is an a few impurity, redundant salinity is washed clean. Abluent hind chili of garlic, millet, pickled Chinese cabbage is mincing reserve.
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The 2nd pace: I was to plan two chafing dish, did apart so. Below a boiler 3 spoon are lardy, put small fire of chili of garlic, millet to fry to garlic valve send Jiao Bei to use slightly.
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The 3rd pace: (I was to use another boiler) enter pickled Chinese cabbage directly dry moisture is fried inside boiler, fry worked to go it seems that, fry working is for from the back can inspiratory more juice, fry as far as possible some drier the meeting is more delicious, it is OK that this measure begins conflagration equal difference is not much must small fire is fried slowly.
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The 4th pace: Inside the chili garlic that falls the pickled Chinese cabbage that just has fried into measure 2 kinds to had been fried, enter soy agitate quickly next. Whole process small fire.
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The 5th pace: Leave eat
Small stick person
2, explode chili garlic when must the smallest fire expects otherwise little very easy paste!
3, when the 3rd pace fries pickled Chinese cabbage, do not need to put any condiment and oil, it is pure fry moisture of dry pickled Chinese cabbage can, it is OK to begin conflagration later period must small fire.