Yunnan Pickled Cabbage Fish

Ingredients

• Chinese cabbage 500g
• Pork 100g
• Appropriate amount of cooking oil
• 2 tablespoons soy sauce
• Cooking wine 2 spoons
• 3 slices of ginger
• 2 green onions
• Salt as appropriate

Cooking Steps

1. 1. Stew Yunnan cabbage, wash and cut into pieces, blanch to remove blood foam and set aside.
2. 2. Heat oil in a pot and sauté onion, ginger and garlic.
3. 3. Add Yunnan cabbage and cook until the surface is slightly brown.
4. 4. Add cabbage, pork, ginger slices, green onions and appropriate amount of hot water
5. 5. Bring to a boil, then turn to low heat and simmer for 40-60 minutes
6. 6. Add salt and pepper, reduce the juice over high heat, and serve.

Cultural Tips

Ancestral cuisine integrates the cooking traditions of the Dai, Yi and other ethnic minorities, and makes full use of Yunnan's unique medicinal materials and fungi. Cross-bridge rice noodles, steam pot chicken, and steamed vegetables are all classic examples of delayed vegetables. Yunnan cabbage stew is a household name in Yunnan. It is a must-have dish for festivals and family gatherings, and is also the epitome of Zucai food culture.