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Today we make a home-cooked dish, vinegar slip cabbage, everyone knows that vinegar this seasoning is a little different from other spices, some friends do vinegar flavored dishes, put vinegar first, the result of the pot has no vinegar taste, mainly because vinegar will volatilize when it is hot, so this dish put vinegar time is not right, equal to no vinegar.
1. Prepare the ingredients first.
Prepare a cabbage, use only the cabbage gang, remove the cabbage leaves and roots, break the cabbage helper, and then cut the cabbage into slices, so that it is easier to fry.
Prepare the accessories, break the green onion and cut into green onions, cut the garlic into slices, cut the ginger into diamond-shaped slices and put them together, and then prepare the appropriate amount of dried pepper segments and coriander.
2. Start cooking
The pot is boiled with oil slippery pot, only a little bottom oil can be left after the slippery pot, put in the cabbage to help open the high heat and stir-fry, quickly let the water evaporate, the cabbage help slightly soft after adding a little salt, stir-fry into the flavor and put it out for later.
Salt can be put in before it is set in, and if it is left too early, the cabbage will come out of the water.
Then burn the oil in the pot, after the oil is hot, put the onion, ginger and garlic on low heat and stir-fry a few times, put in the dried pepper segments and stir-fry together, stir-fry the spicy flavor and then pour a little cooking wine along the edge of the pot, add 5 grams of light soy sauce, 3 grams of sugar, 5 grams of balsamic vinegar, 2 grams of chicken essence, a little soy sauce, and then add a little salt to fry the seasoning.
Hook a little water starch, put in the sautéed cabbage to help turn the heat quickly turn the pot upside down and turn well, so that the sauce is evenly wrapped on the cabbage and delicious.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!