Minced Cabbage
1.
Soaked and washed black fungus, set aside
2.
Meat stewed overnight in an electronic clay pot, set aside
3.
Dice shallots and set aside
4.
Cabbage, break the outside, soak in light salt water for ten minutes, pick up and drain
5.
Seasoning: 1/3 spoon of spicy fresh
6.
Seasoning: 1 tablespoon of red bean curd
7.
Seasoning: 1/2 spoon of salt, 1 level spoon of sugar
8.
Seasoning: Soy sauce
9.
Seasoning: edible rice vinegar
10.
3 tablespoons of broth to adjust the juice, adjust them to juice, set aside
11.
Cut the meat into sections, put it in a frying pan, and reduce the heat
12.
Pour in the prepared sauce, stir-fry on medium and low heat, and add the sauce to the flavor
13.
Pour the cabbage
14.
Stir fry over medium heat until the cabbage becomes soft, turn off the heat and simmer slightly.
15.
Serve
Tips:
Put the meat in the pot, don’t put it on high heat, or it will stick to the pot