Napa cabbage is a beloved staple on the dinner tables of the common people during the winter. However, napa cabbage doesn't absorb flavors easily, so it requires some creative pairings. I often make this braised dish, which is both nutritious and delicious. Here is the specific recipe:
Braised Napa Cabbage with Meat, Mushrooms, and Vermicelli
1. Wash and chop half a head of napa cabbage, blanch it in boiling water for a moment, then drain it to remove any unpleasant odor.
2. Clean about 1 jin (500g) of fresh mushrooms, tear them into strips, and blanch them in boiling water before draining.
3. Cut about 3 liang (150g) of dried tofu into diamond-shaped pieces and set aside.
4. Other ingredients include lean pork (about 2 liang/100g, sliced), half a carrot (sliced), half a chili pepper, green onion, ginger, cilantro, oil, salt, Sichuan peppercorn powder, chicken essence, and an appropriate amount of soy sauce.
5. Heat oil in a wok. Once hot, stir-fry the lean pork slices, green onions, ginger, and Sichuan peppercorn powder until fragrant. Add the napa cabbage, mushrooms, and dried tofu in sequence. Turn up the heat, add a small amount of soy sauce, chicken essence, and salt, and stir-fry to combine. Do not add water or broth. Once it comes to a boil, reduce the heat to low and simmer for about 10-15 minutes. Remove from the heat once the sauce has reduced. It is ready to serve. If you like chili and cilantro, add them in the last two or three minutes of cooking.
This dish is based on napa cabbage, complemented by bean curd products (the dried tofu absorbs the water released by the cabbage during braising), along with mushrooms and lean pork to enhance its flavor. Overall, it is exceptionally well-balanced in nutrition. The recipe is simple and definitely worth a try.