How to cook fried meat with cabbage and mushrooms?

Sauteed pork slices with mushrooms and cabbage are elegant in color, delicious and super delicious!

In winter in the north, it gets cold when it gets cold. Today, uncle, the temperature here is MINUS 10 degrees. I wonder what it's like over there? In such a cold day, you should be responsible for your stomach. You should eat cabbage in winter. Today, my uncle took time to clean the refrigerator before going to work, and found white mushrooms, green peppers, Chinese cabbage strips, a little skinless pork and a little onions. Today, uncle made a dish with these ingredients, and the nutrition is not bad. White mushroom is a very healthy food and our most common mushroom. When my uncle was a child, this white mushroom was planted here in my hometown. At that time, I thought this mushroom was a bit overwhelming.

I probably ate too much now. It doesn't seem as delicious as before. White mushrooms, like most mushrooms, don't look ripe at first sight, but will shrink a lot when cooked, so they are usually fried with ingredients. This dish cooked by uncle is fried with white mushrooms, pork slices, green peppers and Chinese cabbage. It's tender and delicious, and it's easy to make. Eat more vegetables and meat in winter to improve resistance, resist the cold in winter and prevent colds. Today, uncle went down to the kitchen to teach everyone how to cook fried pork slices with mushrooms and cabbage. I hope you have a good time ~

Pork, green pepper, white mushroom, cabbage, onion, salt, sugar, chicken essence, starch and sesame oil.

1. Wash the meat first, slice it, divide it into fat and thin, size the lean meat, add salt to taste, freshly squeeze sugar, knead it with a little oil, and size the starch for later use.

2. Then clean the green pepper after removing the pedicels, seeds and tendons, slice the green pepper, wash the Chinese cabbage, slice the mushrooms, remove the roots and rotten leaves from the onions, and cut the washed onions into sections for later use.

3. Then boil the water pot. When the water boils, quickly scald the green pepper, take it out for a bath, scald the cabbage and squeeze the water dry.

4. Finally, put the oil in the pan, first fry the fat to let it seep out, then fry the lean meat until it changes color, clean the pan, then put the oil, add salt to the oil, fry the mushrooms until they change color and become cabbage, add salt to taste, squeeze out the sugar, fry the meat slices evenly, cover the lid and simmer a little, open the lid, add green pepper, turn over and thicken the juice, and turn over.

Sauteed pork slices with mushrooms and cabbage are elegant in color and delicious in taste. You can try it yourself if you like ~

Uncle tip

1, Chinese cabbage can be replaced with carrots, depending on personal taste;

2, salt can be put less, eating is umami.