Chou mariné à la viande hachée

Suāncài ròu mò - 酸菜肉末pickled cabbage with minced meat Ingredients:250 g pickled cabbage/mustard greens450 g minced pork1 tbsp Shaoxing rice wine1 tbsp light soy sauce1 tsp dark soy sauce2 spring onions4 cloves of garlic2 cm jahe/ginger4 red lomboks1 tsp sesame oil1/2 tsp palm sugar1/2 tsp white pepper2 tbsp oil Preparation:Rinse the cabbage and then soak it in water for at least 2 hours. Then squeeze out the moisture and cut it into small pieces. Finely chop the spring onion, garlic and jahe. Cut the lomboks into pieces.Heat 1 1/2 tbsp oil in a pan and fry the minced meat until it changes color. Then add the rice wine and both soy sauces and mix well and fry for another 10 seconds. Then set it aside.Heat the remaining oil in a pan and fry the spring onion, garlic, jahe and lomboks for 2 minutes. Then add the cabbage and fry, while stirring, for 2 minutes. Then add the minced meat and fry, while stirring, for 30 seconds.Then add the sesame oil, palm sugar and pepper and mix well. Serve it with white rice.