Napa cabbage is a favorite among the masses and a staple on the dining tables of common people in the winter. However, napa cabbage is not very flavorful, so it requires some creativity in pairing. I often make this stew, which is both nutritious and delicious. The specific method is as follows:
1. Wash and chop half a napa cabbage, blanch it in boiling water for a moment, then remove and drain to remove its unpleasant odor;
2. Wash about 1 jin of fresh mushrooms, tear them into strips, blanch them in boiling water, then remove and drain;
3. Cut about 3 liang of dried tofu into diamond-shaped pieces, set aside;
4. Other ingredients include lean pork (about 2 liang, sliced), half a carrot (sliced), half a chili pepper, green onion, ginger, cilantro, oil, salt, Sichuan pepper powder, chicken essence, and an appropriate amount of soy sauce;
5. Heat a wok with oil. When the oil is hot, stir-fry the lean pork slices, chopped green onions, ginger slices, and Sichuan pepper powder until fragrant. Then add the napa cabbage, mushrooms, and dried tofu. 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. After it comes to a boil, reduce the heat and simmer for about 10-15 minutes. Once the liquid has reduced, it is ready to be served. If you like chili and cilantro, you can add them in the last two or three minutes before serving.
This dish is based on napa cabbage, paired with bean products (the dried tofu can absorb the water exuded by the cabbage during the stewing process), combined with mushrooms, and complemented by lean pork to enhance its flavor. Therefore, it is nutritionally well-balanced overall. The method is simple and definitely worth a try.