How to make stir-fried Chinese cabbage, pork and black fungus

Now we are entering the early autumn season, so making some delicious dishes at this time to supplement nutrition for your family will be very effective. Today I will introduce to you a dish of stir-fried cabbage, pork and black fungus that is suitable for nourishing your body in autumn.

1. Wash the pork, cut it into thin slices, add cooking wine, soy sauce, egg white and salt, mix well, and marinate for 10 minutes; wash the cabbage, separate the colorful leaves and stems, and cut into small pieces; soak the fungus in warm water, remove the roots and stalks, and tear it into small pieces; wash the red pepper and cut it into small pieces; slice the garlic and chop the ginger into puree.

2. Heat a proper amount of oil in a pan. When it is 30% hot, add the pork slices and stir with chopsticks until the color turns white. Add Lao Gan Ma oil and chili and stir-fry until fragrant. Set aside.

3. Heat a little oil in a pan, sauté ginger, garlic slices, and chili segments, add the cabbage segments and stir-fry until soft, then add the cabbage leaves, add salt and sugar and stir-fry until the cabbage leaves are soft

4. Finally, add the black fungus and the fried meat slices and stir-fry evenly. Pour in water starch to thicken it thinly, then remove from the pan and serve.

The method of stir-frying cabbage, pork and black fungus has been introduced, but everyone's understanding and mastery of it is different. Below you can do it according to your own understanding.