Chinese cabbage, also known as Savoy cabbage, is scientifically named *Brassica oleracea var. capitata*, and is rich in vitamins, particularly vitamin C.There are many ways to prepare Chinese cabbage, but for this nutrient-rich vegetable, minimal cooking is needed to preserve itsIngredientsnatural flavor and texture.

Nutritional value of Chinese cabbage

1. Chinese cabbage has a high water content and low calorie content, making it a must-have dish for those who want to lose weight. If you want to lose weight by controlling your diet, you can combine low-calorie seasonings with Chinese cabbage.Salad.

2. Chinese cabbage is rich in potassium and other trace elements, and has anti-aging and antioxidant properties, similar toAsparagusandChinese broccoli, all of which are at a high level.3. Chinese cabbage is rich in various vitamins, and its vitamin C content is twice that of

White cabbageBig4. As a type of cabbage, Chinese cabbage also contains a lot of folic acid, which is an important beauty ingredient.Stir-fried Chinese cabbage

Materials

Main ingredients:

200g of pork belly, half a head of Chinese cabbage.

Auxiliary ingredients: Salt,Cooking wine,aged vinegar,chili peppers,soy sauce, oyster sauce.Production steps1. Cut the Chinese cabbage into pieces and soak in water for a few minutes to remove any remaining pesticides, then tear the Chinese cabbage into pieces, keeping the leaves, and cut the pork belly into slices. Then, marinate the pork belly withlight soy sauce，Chili2. Heat a suitable amount of vegetable oil in a pot, then add the pork belly and stir-fry until the fat is rendered. Add chili sauce according to your taste and stir-fry.

3. Add the Chinese cabbage and stir-fry until softened, then add an appropriate amount of

cooking wine, aged vinegar, cooking wine, oyster sauce, and half a spoonful of salt. Stir-fry over high heat until the sauce thickens, and then serve.Hand-torn Chinese cabbageMaterials

Main ingredients: half a head of Chinese cabbage, 2 cloves of garlic, 40g of pork belly, 2 dried chili peppers.Auxiliary ingredients: 1 tablespoon of oil, 1 tablespoon of cooking wine, light soy sauce, salt,chicken broth

, vinegar.Production steps1. First, cut the Chinese cabbage into pieces and wash each piece, then tear it into small pieces. Cut the pork belly into slices, mince the garlic, and cut the dried chili peppers into segments.

2. Heat a suitable amount of oil in a pot. When the oil is hot, add the sliced pork belly and stir-fry until the fat is rendered. Then, add minced garlic and dried chili peppers and stir-fry.

3. When the dried chili peppers and garlic have released their aroma, add the Chinese cabbage and stir-fry until softened. Then add salt, chicken broth, light soy sauce, and vinegar.

4. After mixing all the ingredients in the pot, you can serve.Tips1. When cooking Chinese cabbage, it is best not to use a knife to cut it, as cutting vegetables with a knife will oxidize the vitamins. Instead, tear it by hand to better preserve the fiber.2. Stir-frying vegetables with animal oil will make the flavor even more delicious, so when stir-frying Chinese cabbage, it is best to add a little

lard

1. First, chop the cabbage into pieces, wash each piece thoroughly, and then tear it into small pieces. Also, cut the pork belly into slices, mince the garlic, and cut the dried chili into segments.

2. Pour an appropriate amount of cooking oil into the pot. After the oil is heated, add the chopped pork belly and stir-fry until it releases its oil. Then, add minced garlic and dried chili and stir-fry.

3. When the dried chili and garlic have released their aroma, add the cabbage and stir-fry until the cabbage is softened. Then, add salt, chicken broth, soy sauce, and vinegar.

4. Once all the ingredients in the pot have been thoroughly stir-fried, you can take it off the heat.

Small tips

1. When cooking cabbage, it is best not to use a knife to cut it. Vegetables cut with a knife will oxidize, so it is better to tear it by hand, so that the fibers can be better preserved.

2. Vegetables cooked with animal oil will taste more delicious, so when cooking cabbage, it is best to add a littlepig fat.