Ingredients:

300g of Chinese cabbage, auricularia auricula 1 00g, 2 red peppers, Pixian bean paste 1 tablespoon, 2 tablespoons of white sugar 1 spoon, 2 tablespoons of vinegar, soy sauce1spoon, appropriate amount of starch, appropriate amount of refined salt, appropriate amount of onion and garlic, appropriate amount of chicken essence and peanut oil.

Cooking steps:

1. Prepare Chinese cabbage, auricularia auricula and sliced Chinese cabbage. Wash the auricularia auricula with water, cut the red pepper into sections with an oblique knife, and chop the onion and garlic for later use (Chinese cabbage is best served with cabbage, which has the best taste).

2. In order to simplify and save trouble, it is best to adjust the fish-flavored juice in advance: take a small bowl and adjust the white sugar, soy sauce, salt, vinegar, starch and water into fish-flavored juice.

3. Put the oil in the pot, stir-fry the cabbage pieces first, stir-fry the water and pour it out.

4. Take another pot, pour a proper amount of oil, add Pixian bean paste and stir-fry red oil, add onion and garlic and stir-fry, then add red pepper and auricularia respectively and stir-fry.

5. After stir-frying, pour in the fish-flavored sauce and burn it until it is thick, then pour in the stir-fried cabbage, stir-fry it evenly, and add chicken essence to taste.

Cooking tips:

1, the side of the crispy Chinese cabbage core used for this dish tastes the best, that is, there is no leaf at the front end of the Chinese cabbage. Just peel off the outside of the Chinese cabbage for several layers; 2, the practice of fish-flavored taste, mainly to master the proportion of sauce. It is very important to prepare the fish sauce in advance, so as not to add seasoning to it temporarily, and the cabbage is over-cooked.