Golden cabbage 1.5 (about 2000 g)
Dried shrimp 4 tbsp (about 30 g)
Oil or pork lard 4 tbsp
Dried shiitake 6 (optional)
Bird’s eye chilli 2 (11 g)
Water 400 ml
Seasoning:
Cheng Chi shallot sauce 5 tbsp
Salt about 1 tsp
Method:
1. Soak the shiitake until soft and slice. Rinse the dried shrimp.
2. Heat oil in a wok and fry the shredded shiitake and dried shrimp until fragrant, then add the sliced chilli and fry briefly.
3. Add the water and shallot sauce, bring to the boil, add the washed and chopped cabbage and stir through, then cover and braise over a low heat for 30–40 minutes. Season with salt and braise for another 10 minutes.