Braised Chinese white cabbage with preserved sausages

Steam 1 preserved sausage and 1 liver sausage thoroughly.

Dice.

Soak 2 dried mushrooms in water until soft. Then slice.

Wash 400 g cabbage and trim into strips.

Bland cabbage. Drain well and arrange on a plate.

Heat some oil in a wok. Saut 1 tsp minced garlic and 1 clove pressed garlic. Add 2 tbsp diced carrots, 2 diced water chestnuts, mushrooms and 40 g minced pork until done.

Add seasonings and bring to a boil.

Lastly, toss ingredients on top of cabbage.