Recipe for bacon, garlic, and cabbage

Need ingredients

cabbage

180 grams

preserved pork

80 grams

Green garlic

4 grams

salt

moderate amount

Sichuan pepper

2 grams

Red dried pepper

4 of them

light soy sauce

2 grams

oyster sauce

2 grams

ginger

2 grams

wood ear

5 grams

Method steps

1. Prepare all the ingredients

3. Remove the green leaves from the garlic and cut it into sections. Cut the red dried pepper in half and shred or diced the ginger for later use

5. Heat up the pan and fry the fatty cured meat until oil is released

7. Add garlic, fungus, ginger, dried red pepper, and Sichuan peppercorns and stir fry for a few seconds

9. Add salt, chicken powder, and black pepper powder and stir fry evenly, then remove from the pot

11. Remove the cured meat from the pot and put it on a plate, wow! The cured meat is so beautiful! Too greedy

13. Appreciation of finished products

Tips

Pay attention to the taboos of consuming cabbage:

1. Patients with skin itching and eye congestion should avoid eating cabbage.

2. Cabbage contains a high amount of crude fiber and is hard in texture, so it is not suitable for children with spleen and stomach deficiency, diarrhea, and weak spleen to eat too much.

3. In addition, it is not advisable to eat cabbage when gastrointestinal ulcers and bleeding are particularly severe after abdominal and thoracic surgery, diarrhea, and liver disease.

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