1. Cut the cabbage into pieces and pour it into a wok x add 5g of salt, stir evenly and marinate for 30-50 minutes. (Pour out the marinated water, then squeeze the excess water out of the cabbage by hand, and put it into a non-water container) Then cut the shiitake mushrooms into cubes and set aside ❗️ (remove the water before dicing)
2. Now stir the oil, eggs, cooking wine, ginger and pork clockwise together.
3. Add diced shiitake mushrooms and marinated cabbage to light soy sauce, dark soy sauce, sugar, salt, and stir clockwise.
4. The color of all the seasonings is mixed, and I personally prefer heavy flavors and generally darker meat fillings.
Tips:In order to control the taste, you can use a small pot to boil the water and cook the adjusted filling. Adjust the meat filling according to the saltiness, so as to reduce the taste failure of the meat filling.
