How to make Northeastern Chinese black and white cabbage

There are many ways to maintain health, and the simplest one is diet. Next, I will introduce to you how to cook the Northeastern home-cooked black and white cabbage dish.

1. First tear the cabbage leaves into pieces with your hands, then cut the cabbage stalks into slices with a slanting knife. Note: The cabbage stalks must be sliced ​​diagonally so that they are easy to cook and taste good.

2.1 Soak the dried black fungus in hot water, remove the roots and tear into pieces of similar size. Pour water into the pot and bring it to a boil, then add the soaked and washed black fungus. After the water in the pot boils again, remove the black fungus and drain the water. Note: After blanching the fungus, put it into the pan to avoid frying.

3.2 Chop the onion, ginger and garlic into fine pieces

4. Heat the pan again, add oil, chopped green onion, ginger and garlic, and fry over low heat until fragrant.

5. Add the cabbage stalks and stir-fry over high heat until they become soft. Add the cabbage leaves and black fungus and stir-fry quickly until the cabbage leaves become soft.

6. Add appropriate amount of pepper powder, salt and chicken essence to season, stir fry evenly and serve

After reading the detailed introduction of Northeastern home-cooked black and white cabbage, I believe you can’t wait. Don’t be anxious. First remember this specific method in mind, and then learn to do it well. I believe you can do it well.