Mushrooms, bagged Chinese cabbage, pork tenderloin, green pepper, salt, oyster sauce, cooking wine, cooking oil.

working methods

1. Soak mushrooms in light salt water for a while, gently brush the surface with a toothbrush and cut into pieces. Cut the green pepper into small circles.

2. After the tenderloin is shredded, mix well with a teaspoon of oyster sauce and a little cooking wine, then pour in a teaspoon of cooking oil and mix well for pickling.

3. Put the oil in the pot. When the oil is 50% hot, add the marinated shredded pork and stir-fry until it changes color.

4. Stir-fry the mushrooms with the remaining oil in the pot until they are soft.

5. Stir-fry half a packet of cabbage.

6. Pour in the fried shredded pork and green and red pepper rings, stir fry for a few times and you can get out of the pot. The last step is to taste the taste. Xuecai is salty, and mine is weak, so I didn't add salt, and the umami taste was enough, so I didn't add chicken essence. )