How to make dry pot bacon shredded vegetables

As long as you live, you have to eat. And if you want to live longer, you have to eat better. In order to eat better, you first have to change your bad habit of eating takeout. From now on, it’s best to cook your own meals every day. If you don’t know how, now I will teach you how to make dry pot bacon and shredded vegetables.

1. Prepare the ingredients, tear the cabbage into small pieces by hand, wash and drain.

2.1 Heat a little oil in a wok, add the bacon slices and stir-fry for a while, then set aside.

3.2 Boil the bacon until half cooked, then slice it. Chop the garlic, ginger and dried red pepper and set aside. Mix soy sauce, vinegar, oyster sauce, salt, sugar, chicken essence and sesame oil into a sauce in advance (you can decide the proportion yourself, don’t use too much vinegar).

4.1 Pour in the bacon slices and stir-fry for a while.

5.2 Leave some oil in the pot, add the Sichuan peppercorns and saute until fragrant, then remove and discard them (you can also keep the Sichuan peppercorns, but I was afraid of eating them, so I removed them and didn’t keep them. Be careful not to burn them), then add the scallion and ginger slices and stir-fry until fragrant, then add the dried chilies and turn off the heat. The residual heat of the oil will saute the dried chilies until they are fragrant. (Dried chilies will burn if put in too early).

6. Pour the prepared sauce into the pot and bring to a boil.

7. Add the washed and drained cabbage and stir-fry quickly over high heat until the cabbage is 60% cooked and then serve.

8. Serve and enjoy~~

After carefully reading the editor's detailed introduction to dry-pot bacon and shredded vegetables, you must have basically mastered it. But it is not easy to create a delicious dish, it requires your constant attempts. Of course, maybe you have a high level of comprehension and strong hands-on ability, so you can make the most delicious one in a short time.