1. Materials: 400g of soybean sprouts, 80g of lean pork, 0//2 tablespoons of yellow rice wine, 0//2 teaspoons of white pepper, 0//2 teaspoons of white sugar, 2 tablespoons of oil, water starch 1 tablespoon, and raw flour/kloc.

2, soybean sprouts (Chinese cabbage) top knife cut into filaments for use. Lean pork is cut into filaments.

3. Add white pepper, 1/2 teaspoons of salt, cornmeal and yellow wine, mix well and marinate for 20 minutes.

4. Heat the wok, add the oil, add the shredded pork when it is heated to 40% heat on medium fire, and wait for the shredded pork to change color.

5. Leave the bottom oil in the wok, add shredded Chinese cabbage when it is heated to 50% heat on medium heat, add the remaining 1/2 teaspoons of salt, stir-fry until the vegetables are slightly soft, add 1 glass of water and cover for a while to make the shredded Chinese cabbage soft and rotten.

6. Add shredded pork into the pot and stir well. Add sugar and water starch and stir fry quickly. After all the juices are hung evenly, they can be taken out of the pot.

Other practices of cabbage soup:

Tomato and cabbage soup

Ingredients: 1 tomato, 1 baby dish, 1 egg, green onion, Pleurotus eryngii, meatballs, minced garlic and millet pepper.

Exercise:

1, peeled and diced tomatoes, diced green onions and diced Pleurotus eryngii.

2. Wash the baby cabbage and cut it into sections; Add some oil to the pot, pour in minced garlic and millet and stir-fry until fragrant; Then pour in diced tomatoes, add a little salt and stir-fry tomato juice until the tomatoes are soft.

3. Add Pleurotus eryngii and stir-fry until Pleurotus eryngii is slightly soft; Add (oyster sauce+soy sauce+white pepper+chicken powder+a little sugar) and stir well, then add two bowls of water to boil.

4. After the soup is boiled, add meatballs and green onions and cook for 3 minutes, then add baby vegetables and cook for 2 minutes; Then beat an egg, stir it when it is slightly solidified, and turn off the heat when the egg is cooked.