Stewed with Chinese cabbage and frozen tofu
By KirkMitchell
As soon as winter enters, northerners will have a special feeling for Chinese cabbage, as will frozen tofu ~~ So let's stew the two of them together today and eat a full and warm Northeast dish ~~
Recipe Recommendations
- Chinese cabbage Half or more
- pork belly For two, make your own decision
- frozen tofu One bag or your own
- vermicelli appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- salt appropriate amount
- MSG appropriate amount
- salty and fresh
- stewed
- half an hour
- simple
Steps for Stewed with Chinese cabbage and frozen tofu
1
Cut pork and Chinese cabbage into sections, soak the vermicelli in cold water to soften, cut the green onions into sections, and cut the ginger into wide slices2
Heat the oil in the pan, add the onions and ginger, add the pork belly after the taste is served, add the cooking wine, a small amount of soy sauce, soy sauce and sugar, stir fry over medium heat3
After the meat is colored, add Chinese cabbage, add salt and continue to stir fry4
After the cabbage becomes soft and starts to come out of the water, add stock or hot water. If you plan to add powder, add more soup at this time. Because the vermicelli absorbs the soup very much, add less sugar, stir well, cover the lid and simmer over medium heat for 10 minutes5
Add frozen tofu and vermicelli, add MSG to freshen up, cover and continue to simmer until the vermicelli is cooked, and you can serve the pan