1. First cut the meat into rice grains.
2. Soak the mushrooms.
3. Cut the cabbage into small pieces.
4. Shell the boiled eggs.
5. Cut the soaked shiitake mushrooms into cubes.
6. Take the green cabbage heart and set aside.
7. Put thin oil in the pan and stir-fry the meat. You can stir it for a few minutes to get some of the oil.
8. After the meat changes color, add the shiitake mushrooms.
9.
Stir fry the cabbage after it is fragrant.
After sautéing it softly: light soy sauce, dark soy sauce, cooking wine, oyster sauce, rock sugar.
10. Pour in water or stock.
11. Put in the shelled eggs.
12. Bring to a boil on high heat, change to low heat and cook for 15 minutes. The most one accepts the juice.
13. Start another pot to boil water. Put the vegetables in the heart and blanch them.
14. Put a bowl of rice, add the heart of the green cabbage, and cut an egg. Scoop a few spoonfuls of stewed pork onto the rice.
Tips:1. If you don't have cabbage, you can use onions.
2. If there is no broth, you can add water, and add the next two broth treasures. If you don't have the soup treasure, you can just add water directly.
3. If the light soy sauce does not contain any salt, add some salt when the juice is first collected.
4. If there is no thick soup, remember to add some chicken essence when it comes out of the pot.
