Eat cabbage in winter to keep you safe, cabbage and tofu are so stewed, the soup is delicious, and you can stew it for your family

The combination of cabbage and tofu is perfect for stewing, and in the cold winter, a pot of steaming cabbage stewed tofu will make the soup delicious and nutritious.

---【Cabbage vermicelli stewed tofu】---

Prepare ingredients: 500 grams of Chinese cabbage, 400 grams of tofu, 150 grams of sweet potato flour, 150 grams of pork belly, three star anise, a section of green onions, a little dried chili, a small piece of ginger, an appropriate amount of salt, an appropriate amount of light soy sauce, and an appropriate amount of cooking oil.

Steps:

1. Wash the Chinese cabbage and dry it, tear it into small pieces and put it in a pot for later use.

2. Cut the tofu into half-centimeter-thick slices and cut the pork belly into slices one dollar coin thick.

3. Soak the dried sweet potato flour in cold water for more than 3 hours in advance, soak it soft and set aside.

4. Prepare some small ingredients, cut the green onions into sections, cut the ginger into slices, cut the dried chili peppers into small pieces with scissors, and remove the chili seeds for later use.

5. Add an appropriate amount of cooking oil to the pot, add the Chinese cabbage and stir-fry after the oil is hot, fry the water vapor in the cabbage, fry the cabbage until it shrinks, and then put it out for later use.

6. Add an appropriate amount of cooking oil to the wok, add the pork belly slices and stir-fry after the oil is hot, and then add the green onions, ginger slices, star anise and dried chili peppers to continue to stir-fry, and stir-fry the spices until fragrant.

7. Then stir-fry the cut tofu in the pot, stir-fry the tofu until fragrant, and stir-fry until both sides turn yellow.

8. Then add an appropriate amount of water, add an appropriate amount of salt and light soy sauce to taste after the water boils, then put the Chinese cabbage fried in advance into the pot, cover the lid, and simmer for 10 minutes.

9. After 10 minutes, add the soft sweet potato flour soaked in advance, cover the pot, continue to simmer for 5 minutes, simmer the vermicelli until it tastes, add a little white pepper, stir evenly and get out of the pot.

Tips:

1. Stir-fry the cabbage in advance to get out the steam, and then stew it with tofu and pork belly to make the cabbage taste faster.

2. Finally, add a little white pepper to enhance the flavor and flavor.