pork and shanghai cabbage in black bean sauce

It's been a while since the last time I spent time on cooking.


Recipe:

Ingredients:
- 1 TB fermented black bean sauce
- pork chop, trimmed of fat and bone, cut into cubes
- bunch of shanghai cabbage, washed and trimmed
- 3 TB vegetable oil
- 2 tp cornstarch
- 1/2 tp sugar
- 1/4 cup shaoxing cooking wine
- 4 large king oyster mushrooms washed and cut

Procedure:
1. Fry black bean sauce in oil until fragrant.
2. Add pork chop and stir to brown.
3. Add cooking wine, sugar. Add water to barely cover the meat. Boil to a hard boil and let cook for 5 minutes.
4. Add mushrooms on top. Cover pot with lid. Cook until done.
5. Transfer meat and mushrooms to serving bowl.
6. Blanch shanghai cabbage, 2-3 stems each time in the sauce, taking 30 seconds each round.
7. Thicken sauce with cornstarch. Pour onto meat and mushroom to serve.

Results:
6:22pm, pork chop pieces:

6:24pm, black bean paste in oil:

6:26pm, pork added to pot to brown:

6:29pm, water, wine and sugar added:

6:30pm, mushrooms:

6:32pm, mushrooms added on top to cook covered:

6:39pm, cooked 7 minutes on medium heat:

6:49pm, meat and mushrooms done:

6:49pm, to blanch vegetables in the sauce:

6:58pm, sauce, half discarded:

6:59pm, cornstarch added:

7:02pm, sauce thickened:

7:04pm, to serve:

Observations:
1. The pork is a little tough. It's good otherwise.
2. May use half the liquid from cooking in case it's too salty.