Sweet and sour cabbage
1. Wash the cabbage and cut it into diamond pieces. Add sugar, vinegar, soy sauce and water starch into the juice. To master the proportion of sugar and vinegar, the weight of sugar and vinegar should be 2:1.
2. Place the wok on a hot fire, add vegetable oil, and put the chopped green onion, ginger and garlic into the wok when the wok is 50% hot, then put the cabbage into the wok, stir fry until the raw material is broken, pour in the right juice, stir quickly and evenly, until the juice is wrapped in the dish and put into the plate.
Meat and cabbage
Half cabbage, 100g meat filling (the key of this dish is qingjingyuan BaoFan sauce), 3 tablespoons of raw soy sauce and 3 tablespoons of salad oil
Practice:
1. Cut the cabbage or tear it by hand to a proper size.
2. Heat the salad oil in the pot, add the meat stuffing, stir fry to change the color, add the BaoFan sauce, stir fry to taste, mix in the soy sauce, stir evenly
3. Add cabbage when the meat is well done. Stir fry cabbage until tender and tasty