1. Soaked fungus, cabbage, pork belly.
2. Cut the pork belly into thin slices.
3. Wash the cabbage help, cut off the leaves on both sides, and save the cabbage help.
4. Caibang cut into slices diagonally.
5. Cut the cabbage, and then chopped green onion for later use.
6. Add appropriate amount of Yuhuang oil to taste U-flavored peanut oil, heat the pan with cold oil, add the sliced pork belly and stir fry.
7. Stir-fry until the pork belly discolors, spit oil on the fatty pork, add chopped green onion to fragrant, add 1 teaspoon of dark soy sauce to mix.
8. Stir fry until the meat is evenly colored and slightly burnt.
9. Add the chopped cabbage gang and the soaked fungus and stir fry quickly.
10. Stir fry until the cabbage cuts slightly, add oyster sauce.
11. Add salt and stir fry evenly.
12. After stir-frying evenly, thicken the gorgon with water starch.
13. Stir-fry until the sauce is bright, then turn off the heat and serve.
Tips:1. The cabbage is slanted and the blade is thinner, which makes it easier to taste
2. Add a few dried chilies to those who like to eat spicy food, which is even more appetizing.
