Half a cabbage

Proper amount of pig's spine

5 or 6 water-borne mushrooms

Oil, salt, sugar, soy sauce, chicken essence, starch and cooking wine.

How to make sliced pork with cabbage?

Picture of ingredients

Tear the cabbage into slices (hand-torn wounds are large and easy to taste). Take out the mushrooms, wash them, drain them and cut them into strips. Keep the soaked water. Cut the meat into thin slices against the grain, knead them with salt, sugar, soy sauce, cooking wine and starch (more). Add the starch at last. When it feels dry, use water starch. Add a little oil and stir it when it is finished. These operations add up to five more minutes, so don't bother, do it seriously, and it will be delicious after frying.

Fire, the pot is hot, and cold oil is added. (Full fire)

After adding the oil, add the meat slices and stir-fry. Slip the meat slices and stir-fry until the color changes basically.

Add the sliced mushrooms and continue to fry.

Stir-fry until you can smell the fragrance of mushrooms, add cabbage, and continue to stir-fry until cabbage becomes soft and slightly burnt. (that is, stir-fry the water to make the cabbage absorb the soup better)

Add a proper amount of cooking wine. I used a shovel.

Add soy sauce. I used a shovel.

Add salt and chicken essence to taste. Stir-fry for a while and stir well.

Stir fry more.

Add a little mushroom water. There are too many dregs in my bowl, which is useless. You can filter it after soaking, and it will smell a lot after adding mushroom water.

Stir-fry until the juice is collected, or stew it.

Out of the pot, a pot becomes a dish!