Recipe of Super Quick Homemade 白菜滷 Stewed Chinese cabbage
Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Recipe of Ultimate 白菜滷 Stewed Chinese cabbage. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from 白菜滷 Stewed Chinese cabbage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 白菜滷 Stewed Chinese cabbage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make 白菜滷 Stewed Chinese cabbage is 4人份. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook 白菜滷 Stewed Chinese cabbage estimated approx 3 Hr.
To get started with this particular recipe, we must prepare a few components. You can cook 白菜滷 Stewed Chinese cabbage using 17 ingredients and 7 steps. Here is how you cook it.
白菜滷 Stewed Chinese cabbage
Very Taiwanese dishes !!!
Ingredients and spices that need to be Take to make 白菜滷 Stewed Chinese cabbage:
- 5 dried shiitake mushrooms 五朵乾香菇 泡水 擠乾
- Tabsp 3 dried baby shrimp 金鉤蝦 三大匙 泡水 擠乾
- 1 Taiwanese cabbage 一顆小白菜
- pork with skin 30 g 帶皮豬肉 30g 切塊
- Garlic 4 medium cloves garlic minced 蒜頭 四瓣 切碎
- Preserved fish 2 扁魚 兩片
- eggs 2 蛋兩個
- Red carrots 1/3 紅蘿菠1/3 條 切細
- Leek 蒜苗 1 根 切細
- Black fungus One handful 一小把黑木耳泡水切絲
- Chinese cabbage 小白菜一顆
- 調味料 Seasoning
- 蔭油膏 1 茶匙 Tbs Thick soysauce
- 鹽 1 茶匙Tbs salt
- 香油 1 茶匙Tbs sesame oil
- 白胡椒 1 茶匙 ts white pepper
- 米酒 2 茶匙 Tbs rice wine
Steps to make 白菜滷 Stewed Chinese cabbage
- 豬肉切塊、用薑泥個米酒醃製三十分鐘 chopped pork and minced the ginger. Then marinade it with ground ginger, rice wine about 30 mins.
木耳、紅蘿波、香菇（泡水後擠乾）切細 Shred red carrots, mashrooms,
- 做蛋酥～Making fried eggs! High heat, hot oil, keep stirring !
熱油熱鍋，放入打好的蛋。一直攪、一直攪 快速！
- 做完蛋酥的油，拿起來炸一下扁魚。 然後擊碎它～
Fried preserved fishes, then grounded it. Friendly reminder...throw away the oil..too much smell..
- 豬肉放下去出油，炒香。再放入金鉤蝦～ pan-fry pork into golden brown then put the dried shrimps into the pot.
- 香菇、蒜苗、紅蘿蔔絲跟木耳。一起炒香
mushrooms, leeks, red carrots, and black fungus.Saute them for 3mins !
- 最後再放下白菜（白菜一片一片洗，把菜梗的地方壓一下 比較好入會）
Last but not least, place them into the pot!
- 然後在中小火慢慢燉，最後在調味喔！完成！ Simmered it till its soft!
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