Today I'm making a simple and delicious home-style dish—hand-shredded cabbage with pork belly! The pork belly is pan-fried until fragrant, and the cabbage is crisp and refreshing! It's so delicious with rice—the kind of dish that disappears in seconds!
Materials
Home-style stir-fry | Steps for making dry-pot shredded cabbage
Prepare the ingredients.
Tear the cabbage into pieces by hand and rinse it clean. Slice the pork belly, cut the scallions into sections, shred the ginger, and slice the garlic.
Pour some cooking oil into a wok, and when the oil is hot, add the pork belly slices and stir-fry until both sides are slightly browned.
Add shredded ginger, scallion segments, garlic slices, and dried chili segments and stir-fry until fragrant.
Add fermented soybean paste, light soy sauce, and oyster sauce and stir-fry evenly.
Stir-fry until the sauce is fragrant.
Add the cabbage and stir-fry until softened. You can add a little water while stir-frying to help the sauce coat the cabbage more evenly.
Finally, add salt, chicken bouillon, and a little sugar, stir-fry evenly, and it's ready to serve.
Remove from the pan and plate. The cabbage, sweet and crisp, has absorbed the aroma of the pork belly, making it both fresh and spicy—perfect with rice!
Promise me you'll try this dry-pot shredded cabbage! It's incredibly delicious and fragrant!
