Chinese cabbage and seafood chowder

Recipe Recommendations

• Chinese cabbage half a
• pork belly appropriate amount
• cuttlefish 10 articles
• tofu half a catty
• vermicelli appropriate amount
• coriander a
• salt two spoonfuls
• MSG a small spoon
• aniseed one
• green onion appropriate amount
• bean paste a small spoon

• fish-flavored
• stewed
• ten minutes
• ordinary

Steps for Chinese cabbage and seafood chowder

1

Dice Chinese cabbage, my family has a large family, so I use a little more.

2

Sliced pork belly (I don't have pork belly at home, so I use refined meat. Should the refined meat be diced, or should the pork belly be fragrant?) Stir well, it's best to stir-fry the meat until the meat turns golden brown, add soy sauce, and a small spoonful of bean paste stir-fry until fragrant, then add chopped green onion and aniseed ingredients to stir up the aroma.

3

Add the Chinese cabbage and stir fry for a while. My habit is to add two spoonfuls of salt at this time so that the Chinese cabbage can be easily soaked in the water. Stir fry for a while longer until the Chinese cabbage is 70 ripe.

4

Stir fry until there is not much left, add tofu.

5

Fill it with water and stew it, and the water does not have to go through the vegetables because the vegetables need to be soaked in water.

6

Wait to simmer for about ten minutes, then add the vermicelli, preferably this sweet potato flour.

7

After simmer for another ten minutes, add the small cuttlefish or shrimp. Be careful not to add it too early, it will be bad if it is cooked too big.

8

Remove from the pan after about five minutes and add some parsley foam.

Recipe Categories

• hot dishes
• Elderly recipes
• Winter recipes