Sliced pork with Chinese cabbage and agaric(da bai cai mu er rou pian )

Sliced pork with Chinese cabbage and agaric

Introduction:

"Chinese cabbage is an indispensable main course in the north. When I was a child, I used to put some cabbage and radish in my house in winter. The store is just across from my home. The cabbages will be unloaded one by one, and the cabbages will be piled up in the yard. Some cabbages will often be thrown in. Mom would always send it back to him. I miss the winter when I was a child. Everyone is busy

Production steps:

Step 1: prepare Chinese cabbage.

Step 2: cut the side of the dish into oblique pieces.

Step 3: cut the leaves into large pieces

Step 4: slice the meat, prepare the scallion and Auricularia auricula.

Step 5: add a little oil into the frying pan to fry the meat.

Step 6: add the scallion and continue to fry.

Step 7: add agaric and five spice powder.

Step 8: after the meat is cooked, add water to cover the meat.

Step 9: Boil the soup.

Step 10: put it in the pot.

Step 11: stir fry evenly, stew cooked vegetables, seasoning with salt.

Step 12: the delicious Chinese cabbage is out of the pot.

Materials required:

Chinese cabbage: 250g

Pork: 50g

Auricularia auricula: 20g

Oil: right amount

Salt: right amount

Scallion: right amount

Five spice powder: appropriate amount

Note: pay attention to cooked can, too soft, too bad, not delicious.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Da Bai Cai Mu Er Rou Pian