My Family's Braised Napa Cabbage

Steps

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1. 1
   Prep all ingredients: slice the ginger, separate scallion whites and greens, and prepare the shiitake, dried shrimp, pork belly (cut into pieces), fried pork skin, wood ear mushroom, and carrot. If the dried shrimp wasn't soaked beforehand, slow-frying it later helps release flavor without burning too fast.
   ▶ ≈1:18
2. 2
   Heat oil (lard or vegetable oil) in a pan, then add the shiitake mushrooms and ginger first since they take longer to release their aroma.
   ▶ ≈7:29
3. 3
   Add the dried shrimp and continue sautéing.
   ▶ ≈7:42
4. 4
   Add the pork belly and slowly render its fat over low heat until fragrant — avoid high heat, letting the aroma build gradually; fry the shiitake until slightly crisp too.
   ▶ ≈8:04
5. 5
   Once some fat has rendered, add the scallion whites to release scallion oil aroma, then stir in the carrot briefly.
   ▶ ≈8:47
6. 6
   Add the sliced napa cabbage, splash in some rice wine, add a pinch of salt to help the cabbage release its water, then add a small amount of soy sauce for a touch of fermented sweetness.
   ▶ ≈9:10
7. 7
   Turn the heat down low, cover with a lid, and let it simmer, adding the mushroom soaking liquid (and the fried pork skin and wood ear mushroom if using) so the cabbage slowly absorbs all the savory sweetness.
   ▶ ≈9:56
8. 8
   If the liquid reduces too much during simmering, add more water. Keep cooking until the cabbage leaves are soft and the stems retain a slight crunch, or simmer longer if you prefer it more tender.
   ▶ ≈10:36
9. 9
   Before serving, drizzle in a little sesame oil for aroma. The broth naturally turns sticky and glossy without needing any cornstarch thickening.
   ▶ ≈11:19