Shredded Chinese cabbage with black fungus and vinegar

Shredded Chinese cabbage with black fungus and vinegar

Introduction:

"I like Chinese cabbage with vinegar. It's crispy. It's delicious, but it doesn't grow meat. It's good for clearing intestines and detoxifying by adding fungus."

Production steps:

Step 1: prepare cabbage core and soaked agaric.

Step 2: shred the cabbage and Auricularia auricula.

Step 3: add shredded cabbage and stir fry

Step 4: add shredded cabbage and stir fry.

Step 5: when the cabbage is shredded, add the fungus.

Step 6: add salt and stir fry, add vinegar and a little soy sauce.

Step 7: stir fry until you like it, then add chicken essence.

Step 8: add sesame oil.

Step 9: turn off the heat.

Materials required:

Cabbage: moderate

Auricularia auricula: right amount

Scallion: right amount

Garlic: right amount

Vinegar: right amount

Salt: right amount

Sesame oil: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Note: if put coriander, taste better.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy