1. Soak the compressed hazel mushrooms in cold water.
2. Pick and wash the cabbage.
3. The soaked hazel mushrooms are boiled in a pot for 10 minutes, then remove and drain the water.
4. Cut the cabbage into sections, and separate the stem from the leaves.
5. Start the frying pan, stir the scallion and ginger into the pan, then stir-fry the hazel mushrooms.
6. Stir the cabbage stalks in the pan.
7. Stir-fry with sugar, add appropriate amount of water as appropriate, cover the pot and cook for a while.
8. Stir-fry the cabbage leaves.
9. Stir-fry with salt.
10. Stir-fry evenly and then turn off the heat, serve and enjoy.
Tips:1. Add seasonings according to personal taste, but it is not advisable to add a variety of seasonings.
2. The leaves of Chinese cabbage are easier to ripen than the stems, so they should be put into the pot later.
