- 1 tbsp sunflower oil

Seasoning:

- 2 tbsp oyster sauce (or soy sauce)

- Salt to taste

Methods:

- Wash the cabbage, then break it into large pieces by hand, separating the stalks from the leaves.

- Wash and peel carrots and cut into julienne strips, soak dried shiitake mushrooms and cut into julienne strips, rinse Golden Hook shrimp with water, cut off the bottom of Hongxi mushrooms and break them into julienne strips, wash and peel garlic and chop and set aside

- Take a wok and add sunflower oil and heat it up on a medium-low heat. Stir fry the shredded pork until the surface is a bit browned, which means the lard is almost forced out and then remove from the pan. I don't use pork rinds directly or all lard because as long as the lard is flavorful, try not to consume too much lard. Snack bar versions of cabbage marinade are very flavorful, but most of them are too oily, so I made some adjustments here.

- In the original pan, add the shrimp and sauté, then add the mushrooms and stir-fry to bring out the flavor. After that, add garlic, carrot and cabbage stalks and stir-fry to soften. (I didn't add flatfish because I didn't have any at home and the store was out of stock. If you have flatfish at home, put the flatfish into the stir-fry until crispy before adding the golden hook shrimp).

- Add the mushrooms and cabbage leaves and stir-fry for a few seconds, add oyster sauce and stir-fry well, then transfer the ingredients to a casserole dish with the broth, and add about a bowl of water if there is not enough water. (Cabbage is very watery, so you don't need too much water to cover the ingredients.) Cover the pot and simmer for an hour, at least half an hour, then taste and add some salt if it's not salty enough. Stir well and serve on a plate.

Personally, I think it's very important to put it into a casserole dish to simmer, because it needs to be soft and tender and very flavorful, so that it's the old-fashioned taste of cabbage brine, otherwise it's just Kaiyang cabbage

The soft and flavorful cabbage and the other ingredients, together with the not too salty and not too oily seasoning, you can eat a big bowl of it just by itself. It is very satisfying~