Winter seasonal dish: Chinese cabbage vermicelli tofu pot

Today I would like to share with you a new way to eat Chinese cabbage: Chinese cabbage vermicelli tofu pot. With simple ingredients and home-cooked methods, we can cook delicious food that the whole family loves.

The preparation of Chinese cabbage vermicelli tofu pot

Main ingredients:

Chinese cabbage, tofu, vermicelli, pork belly, green onion, ginger, coriander.

1. Clean the cabbage and separate the cabbage leaves from the cabbage gang; Cabbage leaves are shredded by hand, and the cabbage is sliced with an oblique knife (for easy ripening).

Wash the vermicelli and soak it in advance.

Wash the parsley and cut into sections.

Thinly sliced pork belly; Chopped green onions and shredded ginger are also available.

2. Cut the tofu into thick slices.

Remove from the pan and add the oil, add the tofu and fry until golden brown on both sides, then set aside.

3. Put oil in another pot, add the chopped pork belly and stir-fry the oil, add chopped green onion and ginger and stir-fry until fragrant, then add cooking wine and soy sauce and stir-fry evenly.

4. Put in the cabbage gang first, stir-fry for a while, then add the cabbage leaves and stir-fry, add salt, light soy sauce and oyster sauce, stir evenly and turn off the heat.

5. Pour all the ingredients in the wok into the casserole, then add the fried tofu and soaked soft vermicelli, then add a small bowl of hot water, cover the lid and simmer over medium heat until the vermicelli is soft and rotten.

6. Before leaving the pot, add a little sugar to improve freshness, a little chicken essence, pour in sesame oil, put in the chopped coriander, stir evenly, and remove from the pot.

Cooking tips:

The best choice for making Chinese cabbage and tofu pot is pork belly: first put the pork belly in the pan and fry the oil, and then cook it to taste better.

Before preparing the other ingredients, soak the vermicelli in water. If you are short on time, you can choose hot water soaking.

The cabbage and leaves are processed separately: the cabbage is cut diagonally into slices, and the cabbage leaves are shredded by hand. The purpose of this is to better absorb the flavor and also to facilitate the ripening together.

There is a lot of water in Chinese cabbage, and when it is poured into a casserole to stew, it is better to add an appropriate amount of water, and it is best to add hot water.