煮物（白菜と豚肉のうま煮）｜フリーランス料理人の部屋さんのレシピ書き起こし

Separate the cabbage into soft leaves and hard parts.
Cut the Chinese cabbage leaves into large bite-sized pieces.
Cut the hard part of the Chinese cabbage into bite-sized pieces.
Cut the shimeji mushrooms into small bunches, removing the stalks.

Put the hard part of the Chinese cabbage into the frying pan.
Place the shimeji mushrooms and thinly sliced pork in that order.
Add (A) and bring to a boil.
Remove the scum by mixing.
Reduce heat and simmer for 5 minutes.
Add the cabbage leaves and bring to a boil.
Boil for about 3 minutes.
When the ingredients are on fire, mix and taste.

Completed with 2 on a plate.