Stewed Chinese cabbage with cauliflower balls

Stewed Chinese cabbage with cauliflower balls

Introduction:

"In the winter when I was a child, every family stored some Chinese cabbage and radish, which were the only vegetables in the whole winter. But mom will often use these two to make all kinds of delicious food. In the cold winter, let's look forward to a variety of dishes. "

Production steps:

Step 1: soak Auricularia auricula.

Step 2: soak day lily.

Step 3: slicing pork

Step 4: cut scallion into sections.

Step 5: add proper amount of oil into the pan, fry pepper until fragrant and saute.

Step 6: add scallion, stir fry the flavor.

Step 7: remove the roots of Chinese cabbage.

Step 8: wash and set aside.

Step 9: add meat slices.

Step 10: stir fry to change color

Step 11: add day lily and stir fry.

Step 12: stir fry with soy sauce.

Step 13: add Chinese cabbage

Step 14: stir fry

Step 15: add the fungus and stir fry

Step 16: beef soup.

Step 17: add beef soup.

Step 18: add the meatballs before leaving the pot.

Step 19: stew the dishes until they are soft and rotten. Add salt before leaving the pot.

Materials required:

Chinese cabbage: 200g

Daylily: 100g

Radish balls: 50g

Auricularia auricula: 50g

Pork: 30g

Oil: right amount

Salt: right amount

Soy sauce: moderate

Beef soup: right amount

Note: the meatballs have been cooked, you can add them before leaving the pot.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh