1. Ingredients: cabbage, pork belly, black fungus, green onions, ginger, garlic.
2. After washing the cabbage leaves, cut them from the middle with a knife, and then change them into pieces with an oblique knife.
3. Blanch the black fungus with boiling water and tear it into small pieces. Slice the pork belly and chop the green onion, ginger, and garlic.
4. Put a little oil in the pot, add pork belly and stir fry.
5. Stir out the fat, stir-fry with cooking wine and light soy sauce.
6. Add green onion, ginger, garlic and stir fry until fragrant.
7. Add the cabbage gang and stir fry.
8. Add salt and pepper powder to taste.
9. When Caibangba is mature, add cabbage leaves and stir fry.
10. When the leaves are about to mature, add black fungus and stir-fry evenly.
11. Finished product.
12. Finished product.
Tips:The black fungus should be soaked in advance and blanched in water. The vegetable leaves and the vegetable gang must be fried separately to ensure that the vegetable gang is mature and the vegetable leaves are not too hot. Stir-fried pork belly is delicious. If the cabbage is not fresh and has little moisture, you can add a little water when frying.
