PS: Must use sweet hot Chinese cabbage of the mouth, too acerbity hot Chinese cabbage is fried do not come out delicious
With makings
| 350g | |
| 120g | |
| Half | |
| Half | |
| Oily, cooking wine | A few |
| White sugar, beef pink | Right amount |
Hot Chinese cabbage fries the practice of steaky pork
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Except hot Chinese cabbage all feeding material is washed clean stand-by, hot Chinese cabbage changes knife stripping and slicing, steaky pork flay cuts 0.5 centimeters chip, green Chinese onion is inclined cut piece, onion stripping and slicing
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Little oil is put to put steaky pork to pour stir-fry before stewing of cooking wine conflagration to fry inside boiler even, in changing small fire reachs steaky pork stir-fry before stewing slowly two sides is small yellow give oil
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Put stir-fry before stewing of green Chinese onion to give sweet smell
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Put onion piece to fry sweet fry soft
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Enter hot Chinese cabbage, the Shang Zhihui that puts some of hot Chinese cabbage more is more delicious tasty, and not be bored with (can eat hot can put thick chili sauce of one spoon Korea again)
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White sugar of one small spoon, pink of beef of one small spoon
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Break up fry even, had had saline taste because of hot Chinese cabbage and soup juice, need not put salt basically, if feel weak but right amount add salt to flavor, install dish, eat bold and generously
