Prepare the required ingredients: cabbage, pork, dried Tricholoma matsutake, onion, salt, cooking wine, soy sauce, chicken essence, spiced powder, sugar, sesame oil and peanut oil.
Step 1: Clean the dried Tricholoma matsutake and soak it in cold water in advance. First cut off the roots, then rinse the mushroom umbrella with clear water to remove impurities and soak it for about an hour.
Step 2: Slice a small piece of pork belly, add three spoonfuls of cold water, then add spiced powder, cooking wine and soy sauce, grab well, marinate, add a few drops of peanut oil and mix well.
Step 3: Take a proper amount of Chinese cabbage Ye Er, wash it, cut it into pieces and put it on a plate for later use. Wash a small piece of onion, cut it into chopped green onion and put it on a small plate for later use.
Step 4: Cut all the soaked Tricholoma matsutake with a knife, cut it into small pieces and put it on a plate for later use. This is convenient for frying and eating.
Step 5: fire, put peanut oil in the wok, add pork belly and stir-fry until it is broken. You don't have to take out the pork belly, put it aside, and then put the chopped green onion in it, and it will explode.
Step 6: Add Chinese cabbage leaves and stir-fry evenly. Add a tablespoon of soy sauce, half a teaspoon of salt and a teaspoon of oyster sauce to taste. Add Tricholoma matsutake and stir-fry evenly, add a spoonful of sugar to taste and stir-fry for about four or five minutes.
Add a spoonful of chicken essence and a spoonful of sesame oil before cooking and stir well. This delicious fried pine mushroom with Chinese cabbage and pork is ready! The unique fragrance of Tricholoma matsutake, the tender and smooth Chinese cabbage in Ye Er, and the rich aroma of pork make people drool, and the taste buds are greatly satisfied.