Stir fried cabbage with pig oil residue is the most common way to eat Cantonese cuisine. The smell of pig oil residue penetrates into the heart of tender green vegetables to reduce the sense of greasiness. The cabbage is also brighter and attractive due to the addition of oil residue. The two ingredients complement each other. Very delicious!


500g cabbage
A little pig oil residue
1 garlic
Proper oil
Proper amount of salt
A little chicken powder


Step 1
Soak the cabbage for a moment, pick and wash it

Step 2
Peel and crush garlic, and take out pig oil residue

Step 3
Wash the cabbage, remove and drain

Step 4
In a hot pot, saute minced garlic until fragrant

Step 5
Add pig oil residue

Step 6
Pour in the cabbage, keep the fire and stir fry quickly

Step 7
Stir fry until the cabbage is soft and transparent, add salt and chicken powder, and stir fry evenly