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Hello everyone, I am Chaoge. It’s the season of eating Cantonese cabbage again. Spring is here and it’s the season of Cantonese cabbage. But there are still many netizens leaving messages telling me how to make it very delicious. Today I will share with you the detailed method. Let's take a look at it together. First, we need to prepare a handful of fresh Cantonese cabbage sum. The current cabbage sum is very fresh and the petals inside are still open . First, we use scissors to cut off the bandage and then add a spoonful of edible salt to it. Pour a large amount of water to cover the cabbage. Then we start cleaning the cabbage piece by piece. If the leaves on the cabbage turn yellow, we must deal with it because there will inevitably be dust and insect eggs in the cabbage , so we clean it. Be sure to clean it carefully the first time , then take it out and put it in another basin. We have to clean the cabbage one by one. It needs to be washed at least 2 to 3 times. Be sure to wash it. Clean all the gaps inside the cabbage core so that it won’t be muddy when eaten. So we clean the cabbage core about two or three times and then we control the water and fish it out and put it directly. On the chopping board , the head of the cabbage must be removed because it is a bit hard and unpalatable. After removing it, we can cut the cabbage in half. This will make it easier to cook and crisper to eat , so there are also techniques when making this dish. The cabbage made by a good person is yellow and unclear. In fact, he has skills. Today I will share with you the detailed method of cutting the cabbage and putting it into a bowl. Next, we have to prepare a piece of lean meat . When it's ready, let's cut it into thin slices. Here we have to cut it a little thinner , not too thick. Then we change the knife and cut it into shredded pork. We also need to cut it into minced meat. We also need to cut it into finer pieces. The better it tastes. Cut all the minced meat and put it in a bowl for later use. Next, we need to prepare some garlic and cut it into slices. After the garlic slices are cut, just chop it into minced garlic. Chop all the minced garlic and put it in. Set aside in a bowl and prepare a handful of green onions. Chop the green onions into chopped green onions and put them together with the minced garlic. Next, make a sauce . Add a small spoonful of salt and a spoonful of pepper . Add a little oyster sauce and a small amount of light soy sauce. Fill a small bowl of water with corn starch and stir it with a spoon. Stir it evenly . Make the sauce in advance to save time when cooking. This way you won’t be in a hurry when cooking. Stir it evenly . After that, let’s put it aside first. Next, add the water in the pot. Bring the pot to a boil and the dense bubbles will appear. Then add a few drops of cooking oil so that the color of the cabbage will not turn yellow when blanched and it will be very beautiful and emerald green. It will look very appetizing . Let’s put the vegetables in The time for blanching the cabbage heart should not be too long , about one and a half minutes is enough because it is relatively easy to cook. After the time is up, we will take out the cabbage heart one by one and place it directly on the plate. Dear friends, you have all seen the video here. If my video is helpful to you, please use your little hands to give me a like. Thank you all for your support and encouragement to me. Once everything is done, I will start to join. After a small amount of cooking oil is heated, put the minced meat into the pot and stir-fry it. We need to stir-fry the minced meat until it is fragrant. Stir-fry all the minced meat until it changes color. So we need to turn on the high heat and stir-fry it quickly. Stir -fry the minced meat until it is completely cooked. After the minced meat is cooked, add the minced garlic and stir-fry it quickly. Stir-fry it evenly. Stir -fry the minced meat until the garlic aroma comes out. Stir-fry for about six to seven eight times. After adding it, add the prepared sauce. Here we turn on high heat and quickly reduce the juice. Stir-fry all the minced meat until it is fragrant. The seasoning will be very delicious. Stir-fry quickly to reduce the juice and let it rise. Just make dense little bubbles like this, then pour it on top of the cabbage and eat. The Cantonese cabbage made in this way is really delicious . It is very good whether it is used with wine or rice, even at home. It’s very honorable to entertain guests when they come , and the color is also very green. I’ll share today’s video here. If you like this method, you can save it and try it. See you in the next video.