Chinese cabbage and pig ear fry together, stuff is simple, colour and lustre is bright-coloured. Pig ear won't be so fat, chinese cabbage also so won't delicate, it is a collocation is very good!
With makings
| Chinese cabbage | 200 grams |
| Bittern pig ear | 500 grams |
| Often do oily chili of Mom gust chicken | Read individual taste |
| Vinegar | 2 spoon |
| Salt | 1 spoon |
| Garlic valve | 1 |
| Vegetable oil | 1 spoon |
The practice of ear of Chinese cabbage pig
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The pig side with good bittern is cut reserve
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After abluent drop dry water has cut Chinese cabbage, reserve
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Next vegetable oil after boiler burns heat are burned to 78 the garlic piece that has cut is put to explode when becoming heat sweet
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Break up into pig ear fry an oil
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Join oily chili of chicken of gust of old dry Mom to break up again fry
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Break up into Chinese cabbage fry, join salt to fry a few vinegar is put after coming loose
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Divide evenly is fried after the boiler below vinegar can, outfit giving boiler dish, color is bright-coloured, mouthfeel small acid is hot!
Small stick person
Chinese cabbage and pig ear want right amount, do not rectify a Chinese cabbage to be put in entirely, so too much can affect taste. Often do Mom sauce, the individual feels gust chicken oily chili suits dish of cold and dressed with sause to use most. Like according to the individual, can change oneself to like, chinese cabbage wants drop to do water, unfavorable fry too long! The meeting in the process that frying otherwise gives a lot of water, also can affect the taste of dish, had done simply, simple stuff, hope everybody can like this to start cooked food oneself!