Stir-fried cabbage [Home-style dish] recipe

Wash the cabbage and cut it into small pieces, or you can tear it by hand.

Prepare dried shrimp and pork belly cracklings. [Pork belly cracklings are actually just pork cracklings, but they are made specifically from pork belly. The method is the same as rendering pork cracklings. The rendered pork fat can be used for stir-frying. The leftover pork belly cracklings (don't dry them out too much) can be added to stir-fries; they taste amazing. You can also add some when cooking noodles; they're very fragrant.]

Heat the pan with cold oil. Once the oil has been in the pan for two or three seconds, add the dried shrimp and pork belly scraps. [Use medium-high heat throughout!]

Stir-fry the dried shrimp and pork belly scraps briefly for seven or eight seconds, then add the cabbage.

Stir-fry the cabbage for five or six minutes, then add some water, cover and simmer for two minutes. [You can also stir-fry it until cooked through. Adding water is a lazy person's method and also to prevent it from burning. Although cabbage will release water, some types of cabbage don't release much.]

Once it's almost cooked, add a spoonful of salt, stir-fry for another ten or so seconds, and it's ready to serve. It's delicious, especially with white rice—absolutely amazing!