Before seeing a video of a foreign student, he was originally a non-vegetarian, butAfter coming to China and experiencing Chinese cuisine, he completely fell for it,Especially liking dishes like dry-fried bean sprouts, sour and spicy shredded potatoes, and stir-fried cabbage – he found them even tastier than meat, and he almost ate them every day.

Sometimes I really wanted to say that Chinese food culture is really vast and profound, and almost every foreigner who comes here loves our food. I also saw a foreign blogger once,After coming to China, he realized what real eating is. In their country, it’s basically just filling your stomach.The editor didn’t quite understand it at first, until I traveled abroad and realized that foreigners mostly just blanch vegetables like broccoli, then don’t add oil or salt, and sometimes just add a little sauce. It’s no wonder so many foreigners were shocked by how delicious a little cabbage could be in China.

So, why can Chinese cabbage be made so delicious, and even taste better than meat? Today, the editor will share with you how to make super delicious dry-fried cabbage – you’ll love it!

–Dry-Fried Cabbage Recipe–

Ingredients Preparation

Cabbage 1/2 a head, a small piece of pork belly, ginger, scallions, green peppers and red peppers, a bag of Haidaoyiya Mala Xiangguo seasoning

Cooking Method

Step 1:Put a whole piece of pork belly in cold water and blanch it before draining. Then cut the pork belly into thin slices and set aside. Wash and cut the scallions into segments, and slice the ginger into ginger shreds. Cut the green and red peppers into evenly sized segments and put them in a bowl.

Then prepare a bag of Haidaoyiya Mala Xiangguo seasoning – about 1/3 of the bag is enough (adding this seasoning will make the flavor the same as that of a restaurant chef!).Step 2:

Cut the prepared half-head of cabbage into small pieces and blanch it in boiling water for 2-3 minutes before draining. The blanching time should not be too long, otherwise the cabbage will not be crispy.Step 3:

Put a little edible oil in a pot, then add the sliced pork belly and stir-fry over medium heat until the meat slices are slightly browned on both sides, releasing the oil. Then add the chopped scallions and ginger and continue to stir-fry to bring out the aroma.Step 4:

When the pork belly is two-sided and slightly browned, add the appropriate amount of Mala Xiangguo seasoning and continue to stir-fry until the pork belly and seasoning are well mixed.Step 5:

Add the blanched cabbage into the pot and stir-fry quickly until the cabbage is completely cooked. During the stir-frying process, you can add an appropriate amount of salt if you prefer a lighter flavor, as the seasoning itself is already quite salty.

That's it – quickly bring the finished dish to the table, and it’s already drool-worthy!

Finished Dish DisplayDelicious dry-fried cabbage can be completed in minutes, even a kitchen newbie can instantly become a master chef. It’s not only colorful and fragrant and tastes delicious, but it’s also super filling. Every time I make it, the rice cooker at home will be emptied.Dry-fried cabbage is better than meatThe key is to use thin slices of pork belly and sauté the pork fat to create a delicious flavorand cabbage is a low-fat food, so it has high nutritional value

Cabbage is rich in vitamin C and vitamin K, which can cleanse blood vessels, detoxify the liver, and have anti-cancer and anti-cancer effects