Suāncài ròu mò - 酸菜肉末
pickled cabbage with minced meat
Ingredients:
250 g pickled cabbage/mustard greens
450 g minced pork
1 tbsp Shaoxing rice wine
1 tbsp light soy sauce
1 tsp dark soy sauce
2 spring onions
4 cloves of garlic
2 cm jahe/ginger
4 red lomboks
1 tsp sesame oil
1/2 tsp palm sugar
1/2 tsp white pepper
2 tbsp oil
Preparation:
Rinse the cabbage and then soak it in water for at least 2 hours. Then squeeze out the moisture and cut it into small pieces. Finely chop the spring onion, garlic and jahe. Cut the lomboks into pieces.
Heat 1 1/2 tbsp oil in a pan and fry the minced meat until it changes color. Then add the rice wine and both soy sauces and mix well and fry for another 10 seconds. Then set it aside.
Heat the remaining oil in a pan and fry the spring onion, garlic, jahe and lomboks for 2 minutes. Then add the cabbage and fry, while stirring, for 2 minutes. Then add the minced meat and fry, while stirring, for 30 seconds.
Then add the sesame oil, palm sugar and pepper and mix well. Serve it with white rice.