Chinese cabbage with shredded meat and Auricularia auricula(rou si mu er bai cai )

Chinese cabbage with shredded meat and Auricularia auricula

Introduction:

"There are some cabbages left in the old chef's cabbages. It's a pity to throw them away. In the past, I used to make vinegar cabbages, cut them into large pieces and stir fry them, but I didn't think they were very fragrant. So I cut them into small pieces and stir fry them with meat and fungus. They taste very good. They are very fragrant and nutritious."

Production steps:

Step 1: wash the cabbage

Step 2: use a knife to cut the middle piece into three layers

Step 3: cut it into small pieces and set aside

Step 4: soak Auricularia auricula, remove pedicel and wash

Step 5: shred

Step 6: cut scallion, green pepper into small circles

Step 7: cut scallion, green pepper into small circles

Step 8: stir fry shredded pork in hot oil

Step 9: saute scallion and green pepper

Step 10: pour in shredded cabbage

Step 11: put in the cut agaric

Step 12: season with salt and sugar

Step 13: pour vinegar along the edge of the pot to get out of the pot

Materials required:

Cabbages: 200g

Tenderloin: 30g

Agaric: 30g

Scallion: right amount

Fresh green pepper: right amount

Salt: right amount

Sugar: a little

Vinegar: right amount

Note: ① water will come out in the process of cabbage frying, so drain the water before frying. ② a handful of vermicelli can also be put in, which will taste better

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Rou Si Mu Er Bai Cai