The composition of fried cabbage with shredded pork mainly highlights color and taste.

One day, I will cook a delicious dish for my mother. I did as I said. I'll get ready at once. I brought Chinese cabbage and winter bamboo shoots, and took out shredded pork, dried tofu and rice cakes from the refrigerator. When I got everything ready, my mother asked me to prepare a bowl of water.

Everything is ready except the east wind. When I lit the gas stove, I heard a "poof" and a blue flame came out. At this time, I put the pot on. After the water dried up, I poured a thin layer of oil on the bottom of the pot, and then I was ready to put the vegetables. I poured the shredded pork in, only to hear a "sloped" sound, and the oil kept splashing out. I used the lid of the pot as a "shield", but I was still splashed with oil, which made me drop my shovel and step back several steps. When no oil overflowed, I picked up a shovel and continued to fry. I poured winter bamboo shoots and dried tofu into it, fried it for a few minutes and was bored for a while. I opened the lid, as if a dragon flew out of the pot, and a stream of white smoke washed up on the roof. I quickly stopped the white smoke, poured Chinese cabbage and rice cakes, and poured rice wine with salt, and after a while, I was fine.

Dinner is ready. I took a bite. Ah! How delicious! Mom smiled happily, too.