シチュー（白菜と豚肉のクリームシチュー）｜George ジョージさんのレシピ書き起こし

Cut off the core of the cabbage.
Separate the core and leaves.
Cut each into bite-sized pieces and place in separate bowls.
Sprinkle salt on both sides of pork loin.
Remove the stalks from the shimeji mushrooms and loosen them.
Remove the garlic sprouts and chop.

Cut off the fatty part of the pork loin and cut it into small pieces.
Cut the rest into bite-sized pieces.
Sprinkle flour (not listed) on both sides.

In a frying pan, add olive oil (for meat) and 2 small pieces of fat and fry.
When the fat is browned, take it out.
Add the remaining 2 ingredients and brown both sides over low to medium heat.
Take it out and drain the oil.

Add the olive oil, Chinese cabbage core, and salt to the frying pan from step 3 and fry over medium heat.
Move the Chinese cabbage to the edge of the frying pan, add shimeji mushrooms and salt.
Fry over high heat while browning all over.
Move the Chinese cabbage and shimeji mushrooms to the edge of the frying pan and add the butter and garlic.
When you can smell the garlic, stir-fry the whole thing.
Add flour and mix.
3. Add sake and soy sauce and mix.

Add milk and mixed soup stock and mix.
Simmer over low heat for about 10 minutes.
Add Chinese cabbage leaves and salt and cover.
Rotate the frying pan to mix and simmer over low heat for 4-5 minutes.

Place rice (not listed) on a plate and add 5.
Finish with a sprinkle of black pepper and parsley.