Chinese cabbage is the most common ingredient on our table in autumn and winter.
Especially in Peking University, cabbage is a common customer at the table, so there is a saying that "all kinds of dishes are not as good as cabbage."
The most common thing is to stew it with the meat. It is delicious and delicious and enjoyable to eat.
Stewed pork with cabbage and oil and tofu
By FernMitchell
Recipe Recommendations
- Chinese cabbage 350 grams
- oil tofu 100 grams
- pork belly 200 grams
- aniseed of 3
- cinnamon a small piece
- geranyl 2 tablets
- soy sauce 10 grams
- soy sauce 15 grams
- sugar 3 grams
- cooking wine 15 grams
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Stewed pork with cabbage and oil and tofu
1
Prepare all the ingredients.
2
Wash and slice pork belly.
3
Pour oil in a wok and heat it up, add pork belly and stir fry.
4
Stir fry until the pork belly spits out of oil and slightly browned, add white sugar and continue to stir fry.
5
Add the seasoning and continue to fry until fragrant.
6
Until the pork belly becomes transparent and slightly yellow.
7
Add cooking wine and stir fry until fragrant.
8
Add the soy sauce.
9
Add soy sauce.
10
Stir fry until the pork belly is colored.
11
Add appropriate amount of water to simmer.
12
After simmer the pork belly over low heat for 30 minutes, add the cabbage.
13
Stir fry until soft, then add tofu.
14
Cover and simmer for 15 minutes.
15
The soup is half-dry, add salt to taste.
16
Add a little chicken essence and turn off the heat.Stewed pork with cabbage and oil and tofu Make Tips
The pork belly should be stir-fried until the oil is slightly browned, and then added with seasonings, stir fry and color, so that the pork belly will not be greasy.