Japanese cuisine, Japanese food recipes.

First:

Remove a core of spring cabbage and tear into large cuts.

Soften kikurage (cloud ear) in water, trim off the hard part and cut into bite-sized pieces.

Rinse nira (Chinese chive) in water, trim off the root, cut into 4cm(1.5 inch) lengths.

Cut sliced pork into 3cm(1.2 inch) lengths and sprinkle with salt and pepper.

Second:
Heat vegetable oil in a frying pan over high heat, cook pork until it gets white, and cook spring cabbage, nira (Chinese chive) and kikurage (cloud ear).

Add , cook and serve on a plate.

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