Thinly Sliced Steamed Pork with Black Vinegar Chinese Cabbage

• 6 slice Thinly sliced pork
• 6 leaves Chinese cabbage
• 3 Shitake mushrooms
• 1 tbsp Black vinegar
• 1 tsp Shaoxing wine
• 2 tsp Doubanjiang (or Laoganma)
• 1 Salt and pepper
• 1 dash Ginger (finely chopped)
• 1 Salt, black pepper
• 1 slice Lemon
• 1 dash Cilantro

1. Cut the Chinese cabbage and shiitake mushrooms into easy-to-eat sizes.
2. Coat a Chinese wok with vegetable oil, saute Step 1, and flavor with the ingredients.
3. Tip: in the photo I have just added laoganma.
4. Arrange Step 2 onto a plate (the proper size to fit into a steamer).
5. Place the thinly sliced pork on top, and scatter finely chopped ginger.
6. This time I used the bottom of the pot as a steamer to steam.
7. Steam for 15 minutes.
8. Season with salt and black pepper after steaming, arrange with lemon and cilantro, and it is done.

pork, cabbage, mushrooms, black vinegar, wine, salt, ginger, salt, lemon, cilantro

Taken from cookpad.com/us/recipes/170372-thinly-sliced-steamed-pork-with-black-vinegar-chinese-cabbage (may not work)