1. Wash the beef cabbage to remove the thick stems and cut into pieces.
2. Soak the fungus in advance, boil it in hot water, remove the cold water and set aside.
3. Boil hot water, put salt in the water, blanch cooked beef cabbage, remove cold water and set aside.
4. Spicy chopped green onion and garlic millet and put it in a bowl, then add a spoonful of seafood soy sauce, a spoonful of oyster sauce, and a half spoon of white vinegar.
5. A teaspoon of sugar.
6. Half a teaspoon of salt, half a teaspoon of MSG, adjust evenly and reserve.
7. Heat up the pan and heat the oil, turn off the heat and add dried chili and pepper to fry.
8. Squeeze the beef cabbage and fungus into a pot where the moisture is enlarged, pour in the adjusted sauce, and sprinkle with coriander.
9. Remove the dried pepper and do not use the pepper, and heat the oil again until it smokes.
10. Pour pepper oil on the sauce.
11. Stir evenly, try the taste and finally season the finished product.
Tips:Use edible oil that has no taste.
It is best to store the soaked fungus in the refrigerator in summer. It is easy to deteriorate in hot weather. Do not eat the deteriorated fungus.
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