There are many ways to cook cabbage, and dry pot cabbage is a traditional Han dish from Sichuan. It is spicy and nutritious, mainly cooked by stir-frying, but the methods vary in different regions due to local taste preferences. Cabbage tastes particularly delicious in winter, and when served with a dry pot, it adds a touch of warmth.
Spicy Dry Pot Cabbage
Ingredients
Main Ingredients: 1 head of cabbage, 100g pork belly.
Secondary Ingredients: oil, salt, 2 green peppers, 3 red peppers, 20g fermented black beans, 20g spicy sauce, 20ml soy sauce, 4 cloves garlic, scallions, a little monosodium glutamate (MSG), 5ml dark soy sauce, 20ml cooking wine, 5g Sichuan pepper.
Cooking Method
1. Add an appropriate amount of water to a pot, place the cleaned pork belly inside, and boil for 15-20 minutes. After removing it, slice thinly, then marinate with 5ml dark soy sauce and 10ml cooking wine for 5-10 minutes.
2. Wash the green and red peppers, then cut into small pieces. Peel the garlic and chop finely. Cut the scallions into sections, shred the ginger, and chop the fermented black beans finely.
3. Clean the cabbage, tear into chunks, soak briefly in water, then drain and set aside.
4. Heat an appropriate amount of cooking oil in a pan, add Sichuan pepper and minced garlic to create fragrance, then add the pork belly slices and stir-fry. Add the fermented black beans and spicy sauce, and continue to stir-fry until the aroma is released.
5. Add the scallion and ginger, stir-fry evenly. Once the pork belly becomes translucent, add the cabbage and stir-fry evenly, then add an appropriate amount of soy sauce for seasoning.
6. Add the green and red peppers, stir-fry evenly, season with salt and MSG, then stir-fry until the cabbage softens before serving.
Sichuan Pepper Dry Pot Cabbage
Ingredients
Main Ingredient: 1 head of cabbage.
Secondary Ingredients: oil, salt, small Sichuan pepper, large Sichuan pepper, ginger, garlic, carrots.
Cooking Method
1. Clean the cabbage, tear into chunks, halve the large Sichuan pepper, peel the garlic and slice, shred the ginger, wash the small Sichuan pepper and set aside.
2. Heat oil in a wok, add the shredded ginger, stir-fry until golden brown, then add the large and small Sichuan pepper to create fragrance. Once the aroma is released, add the cabbage and garlic and stir-fry evenly.
3. Season with monosodium glutamate (MSG) and chicken essence, stir-fry evenly, then plate up.
Hand-Torn Dry Pot Cabbage
Ingredients
Main Ingredients: 300g cabbage, 100g cured meat.
Secondary Ingredients: 1 tablespoon of cooking oil, salt, black fungus, light soy sauce, chopped red chili.
Cooking Method
1. Clean the cabbage and tear into chunks, then drain and set aside. Soak the black fungus in advance, tear into small pieces, slice the onion, section the white part of the garlic, and slice the cured meat thinly (preferably choose fattier cured meat).
2. Heat the wok, add the cured meat and stir-fry. Once most of the fat has been rendered out, add the sliced onions and stir-fry to create fragrance. Add the white part of the garlic and stir-fry evenly.
3. Add the black fungus and cabbage, stir-fry evenly, then season with an appropriate amount of cooking salt, stir-fry evenly. Add chopped red chili, drizzle with an appropriate amount of light soy sauce, stir-fry evenly, then transfer the cabbage to a small alcohol stove to serve at the table.