红烧北京包菜Braised Beijing Cabbage

北京包菜沸水川烫，滤干备用。Blanch cabbage in boiling water, drain.

烧热3汤匙油，爆香B料和香菇，再加入红烧味汁爆香，加入全部材料A炒匀。Heat up 3 tbsp oil in wok, sauté ingredients B and mushroom until fragrant, toss in all sauce ingredients. Add in all ingredients A and stir to mix.

加入勾芡料煮片刻，最后拌入粉丝煮至汁浓即可。Pour in thickening ingredients and braise for a short while， stir in glass noodles and continue cooking until gravy thickens，done.