Hello everyone, today I'd like to share a dish of 'Dry Fried Cabbage'. Dry fried cabbage is a traditional famous dish from Hunan province, belonging to the Hunan cuisine style. The main ingredient is cabbage, and the craftsmanship is dry frying, resulting in a crispy, fragrant, and charred taste.

Cabbage is a suitable vegetable to eat in spring. Because cabbage is in its growing season during spring, and it's a late-maturing variety.Cabbage is rich in nutrients and has a crisp and tender texture. Eating it in moderation can provide the human body with necessary nutrients. Cabbage contains high food fiber, which promotes intestinal peristalsis, helping to eliminate waste and toxins, and cabbage can also clear the lungs and alleviate constipation. Moreover, the anthocyanins in cabbage have anti-aging and detoxifying properties.Girls should eat more of this.

The texture of this dish is crisp and refreshing, so it can be directly stir-fried in a pan, or lightly blanched first, which makes it easier for the ingredients to absorb the flavor, but rememberThe blanching time should not be too long. After blanching, immediately rinse with cold water to cool it down, which will make the cabbage have a crisp texture.

This dish requires using fatty pork belly.Pork belly will release its own fat during frying and stir-frying, and cabbage will absorb this fat, resulting in a richer flavor. When stir-frying cabbage, it is essential to use a small flame and not add water. Wait until the cabbage releases its aroma before adding seasonings for a more flavorful result.Next, we will share the preparation method of this delicious dish!

Ingredients

Prepare 500g of cabbage, remove the cabbage head, and cut it into small pieces. Put the chopped cabbage in a diluted salt water solution for 10 minutes. Prepare 200g of pork belly, remove the skin and cut it into thin slices. Prepare 30g of garlic, sliced into small pieces. Prepare 20g of chili peppers, sliced into small pieces (adding dried chili peppers can increase the spicy flavor). Add several grains of black pepper.

Preparation Method

1.First, add a suitable amount of water to the pan and bring it to a boil over high heat. After boiling, add the blanched cabbage and blanch for 30 seconds. During blanching, you can add a little edible oil to maintain the color and texture of the cabbage. After 30 seconds, quickly rinse with cold water to cool it down and drain the moisture before setting it aside.

2.Heat the pan, then add a little oil to lubricate the pan. After the oil is heated, pour it out. Then, add the sliced pork belly and stir-fry until the oil comes out. After stir-frying the pork belly, add the sliced garlic, chili peppers, dried chili peppers and black pepper, and stir-fry over high heat for 1 minute to bloom the spices. After blooming the spices, add the blanched cabbage and stir-fry evenly.

3.Now, start seasoning. Add light soy sauce (10g), dark soy sauce, chicken broth (1g), a little white sugar to enhance the flavor, and a little edible salt. Adjust the seasoning and add a suitable amount of chili oil. Stir-fry briefly over high heat and then transfer to a dry frying pan to complete a delicious dry fried cabbage dish.

Because 'cabbage' is a vegetable with a beautiful name, it's elegant and graceful, but this 'Dry Fried Cabbage' in Hunan cuisine is bold and spicy, fragrant and full of flavor, and it's a great dish for having with rice in the spring.

Warm Tips

① It's best not to cut the cabbage with a knife, as it will scatter and become irregular.

② Soaking cabbage in diluted salt water can drive out any small insects inside, and it also has a killing effect.

③ The seasoning mainly relies on light soy sauce and dark soy sauce, so a little edible salt is enough.