Pickled cabbage is a very common ingredient in Chinese cuisine. It plays supporting role in many popular dishes. When being cooked with meat, it can help to reduce the greasiness, such as to braised with goose, a Cantonese countryside dish that my aunt is good at; when with fish, it can cover a bit of fishy smell, such as the spicy fish in picked cabbage broth, a popular Sichuan dish. This noon, I made a noodle broth with it.
Chinese pickled cabbage, 200g, cut into bite size;
Pork, 250g, thinly sliced;
Tomato, 1, peeled, sliced, I like it peeled;
Onion, 1 quarter, sliced;
Ginger, 10g, thinly sliced;
Garlic, 3 cloves, thinly sliced;
Dry red chili, 6, optional;
Noodle, any types you like. You may have noticed I use spaghetti! Ha, don’t know why but I have quite a lot spaghetti home and really want to finish some!
Shaoxing rice wine, light soysauce, powdered white pepper, sugar, salt, starch.