Name: Noodles with Chinese Cabbage and Shrimp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Chinese cabbage; Some Fresh shrimp; Some Shiitake Mushrooms; Some Fungus; Some Pork belly; Some Wet noodles; Some egg; Some shallot; Some garlic; Some parsley; Some Peanut oil; Some Cooking Wine; Some Soy sauce; Some salt; Some water

Noodles with Chinese Cabbage and Shrimp

1. Take about 8 Chinese cabbage leaves and rinse with water, dry the water and cut into diced cabbage for later use

2. Soak the mushrooms in warm water to soften, squeeze the water and cut into evenly sized mushroom cubes, soak the water-producing fungus in advance, remove the impurities from the roots and tear them into small flowers for later use.

3. Peel the onion and garlic, rinse, and cut into chopped green onion and garlic slices.

4. Choose coriander to remove the old leaves and roots, rinse and cut into coriander segments for later use

5. Clean the shrimp and peel off the shell and shrimp head. Use a knife on the back of the shrimp to pick out the shrimp thread. Do not throw away the shrimp head and save it for later use.

6. Rinse the pork belly with warm water and cut into even slices of pork belly

7. The two cleaned egg shells are beaten into a bowl and mixed into egg liquid for later use

8. Add the right amount of peanut oil to the hot pan to fry the pork belly slices for a fragrant and oily flavor. Saute the chopped green onion and garlic

9. Add the shrimp heads and fry until the color changes, you can use a spoon to press out the shrimp brains

10. Cook in the right amount of cooking wine and soy sauce and stir fry evenly

11. Pour in the torn fungus and diced mushrooms and stir-fry evenly

12. Pour the shrimp and diced cabbage. The shrimp is best cooked with cooking wine and light soy sauce and then stir-fried until it changes color. I have forgotten it so I will add it until this step.