How to stir fry pickled Chinese cabbage with shredded potatoes

Health benefits

Potatoes: reduce swelling

Ingredients and materials

200g potatoes

Pickled Chinese cabbage 200g

100g pork spine

Moderate amount of corn oil

A little chopped scallion

Salt in moderation

A little oyster sauce

A little Sichuan pepper powder

A little light soy sauce

How to stir fry pickled Chinese cabbage with shredded potatoes

1. Peel potatoes. Clean pickled Chinese cabbage.

2. Cut chopped scallions, shred pickled Chinese cabbage, and shred sirloin.

3. Cut the potatoes into shreds and soak them in clean water for a while.

4. Heat oil in a wok until 50% hot, then add chopped scallions and shredded meat and stir fry.

5. Stir fry until the shredded meat turns white.

6. Add Sichuan pepper powder, soy sauce, and oyster sauce for seasoning.

7. Add pickled Chinese cabbage and stir fry for a while.

8. Take out shredded potatoes and stir fry until cooked. Season with salt and turn off the heat.

9. Serve on a plate.

Tips

Because pickled Chinese cabbage is salted, less salt should be added when cooking pickled Chinese cabbage to avoid being too salty. Adding some chili oil to the dish during consumption will enhance its flavor.

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