material

Ingredients: 350g Chinese cabbage,

Accessories: 50 grams of lean pork and 50 grams of fresh mushrooms.

Seasoning: cooking wine 10g, soy sauce 5g, salt 4g, monosodium glutamate 2g, vinegar 2g, sugar 3g, onion 8g, ginger 8g, star anise 8g, linseed oil 15g, peanut oil 4g and pea starch 5g.

working methods

1. Wash the cabbage, smear the leaves into thin slices, blanch them in boiling water, take them out, and let them cool and drain.

2. Wash the pork and cut it into thin slices; Wash mushrooms (water hair) and cut them into small pieces; Onions, ginger and garlic are all cut into rice grains.

3. Heat the oil in the pan, put the onion, ginger and garlic in a wok, add the meat slices and stir-fry until they turn white, add the mushroom slices, Chinese cabbage slices, cooking wine, soy sauce, refined salt and white sugar, cook vinegar, add monosodium glutamate, thicken with 10g wet starch (5g starch with water) and pour in.