Boiled cabbage


100g cabbage
10g salad oil
5g salt
5g scallion
5g ginger
Proper amount of black fungus
120g sausage
500ml broth


Step 1
Wash the fungus with blisters.

Step 2
Wash the cabbage and set it aside.

Step 3
Cut the cabbage into wide sections.

Step 4
Corn and peas are ready-made in the supermarket.

Step 5
Dice ham sausage and set aside,

Step 6
Shredded ginger and diced scallion stand by.

Step 7
Put the pan on fire and add salad oil. When the oil is 70% hot, put shredded ginger and scallion into the frying pan.

Step 8
Add cabbage and stir fry evenly.

Step 9
Then add the broth cooked with round bones, and add corn, peas, fungus and salt to stew.

Step 10
When the cabbage is stewed to 8 maturity, add diced ham and sausage and stew until cooked.