The method of stir frying shredded pork with yellow cabbage and fungus

Health benefits

Huangcai: dispelling wind and pain, dispersing blood stasis and reducing swelling, and promoting muscle growth

Auricularia auricula: nourishing blood

Pork: Nourishing Blood

Ingredients and materials

150g yellow cauliflower

100g of Auricularia auricula

Pork 150g

Moderate amount of scallions

Moderate amount of ginger

Salt in moderation

Moderate amount of cooking wine

Smoking in moderation

Moderate amount of light soy sauce

Moderate amount of pepper powder

Moderate amount of sugar

Moderate amount of starch

Moderate amount of vegetable oil

The method of stir frying shredded pork with yellow cabbage and fungus

1. Prepare the main ingredients, yellow cabbage and fungus

2. Soak and wash the yellow cabbage and fungus, cut the yellow cabbage into sections, tear the fungus into small pieces, chop the scallions, shred the ginger, and shred the pork

3. Add sugar, soy sauce, cooking wine, salt, and pepper to the sliced meat and mix well. Finally, sprinkle starch and marinate by hand for 15 minutes

4. Pour oil into the pot, add scallions and ginger, stir fry the shredded meat until it changes color and is raw, then add a few drops of cooking wine, and add dark soy sauce. Stir fry the dark soy sauce evenly

5. Pour in the yellow cabbage and continue stir frying until it becomes soft

6. Finally, pour in the fungus and season with salt to remove from the pot

7. Take out the pot and put it on a plate

Tips

1. The yellow cauliflower was soaked in cold water the night before

2. I use plum blossom meat, and you can choose pork belly according to your preferences

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