condiments
Appropriate amount of cabbage
condiments
(edible) auricularia auricula
Proper amount
pork belly
Proper amount
Vermicelli (dried)
Proper amount
condiment
peanut oil
Proper amount
salt
Proper amount
soybean
Proper amount
monosodium glutamate
1?o'clock
verdant
Proper amount
energy
Proper amount
Eight angles
Proper amount
Sichuan pepper
Proper amount
Red pepper
Proper amount
Cooking wine
Proper amount
coriander
Proper amount
The old cook's practice of cooking cabbage.
1. Tear the Chinese cabbage into pieces, slice the meat, soak the fungus, soak the vermicelli in hot water, and slice the onion, ginger and carrot for later use.
2. After the oil in the pan is heated, add dried Chili, star anise and pepper to stir-fry until fragrant (take out), then add onion, ginger, sliced meat and carrot to stir-fry for a while, then add cabbage, salt, soy sauce and cooking wine in turn to stir-fry until 70-80% mature, add auricularia auricula and vermicelli to stir-fry for a few times, and then add monosodium glutamate and coriander to take out of the pan.