1. Wash the cabbage, remove the leaves, cut it into pieces with a spatula, blanch it thoroughly in boiling water, take it out and let it cool, drain the water, wash the water-soaked mushrooms, cut off the stems, slice it with a spatula, blanch it thoroughly and take it out for later use.

2. Heat the wok on fire, add the base oil, put the onion, ginger and garlic into the wok, cook the Shaoxing wine and vinegar, add the Chinese cabbage slices, stir-fry the mushrooms for a while, add the soy sauce, refined salt and monosodium glutamate, stir-fry evenly, sprinkle with pepper, thicken with water starch, pour in the oil, and take out the wok and plate.

Material replacement

The raw material can be water-soaked auricularia instead of water-soaked mushrooms, which is called auricularia auricula and cabbage slices.

Taste change

Add seaweed and mushroom essence to the seasoning, which is seaweed fried mushroom cabbage.