Pork fried with Szechuan cabbage - recipe
Ingredients: Pork 118 100 Sichuan pickled cabbage, lard 30, 5 soy sauce, rice wine 10 Concentrate 5. Portion weight 200 g
Sichuan pickled cabbage, cut into slices, put in cold water for 10-15 minutes, then recline and stored without water in a cool place. Flesh back leg or loin trimmed and cut into thin slices.
When ordering prepared pork put on strongly heated pan with a little fat and shaking, deep fried and then added Szechuan cabbage, concentrate, pour soy sauce, rice vodka, untucked chicken broth (20 g) and shaken again, then pour the melted pork lard.
Appearance - slices of pork, mixed with pieces of cabbage, lightly soaked with fat.
Taste - roasted pork, spicy enough, with the aroma of soy sauce.