Composition:

300g of Chinese cabbage, auricularia auricula 100g, 2 red peppers, Pixian bean paste 1 tablespoon, white sugar 1 tablespoon, 2 tablespoons of vinegar, soy sauce 1 tablespoon, appropriate amount of starch, salt, onion, garlic, chicken essence, etc.

Cooking steps:

1. Prepare Chinese cabbage, auricularia auricula and Chinese cabbage slices. Wash the fungus with clear water, cut the red pepper with an oblique knife, and chop the onion and garlic for later use (Chinese cabbage is best served with Chinese 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, first stir-fry the cabbage pieces, 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.

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

Cooking skills:

1. This dish has the best taste on the side of the crispy cabbage core, that is, there are no leaves at the front end of the cabbage. Just peel off a few layers of Chinese cabbage. 2, the practice of fish flavor, mainly to master the proportion of sauce. It is very important to prepare fish sauce in advance to avoid adding seasoning temporarily and overcooking the cabbage.