The Northeast home-style practice of Chinese cabbage is suitable for autumn and winter, nutritious and hot

The practice of this stew is made of Chinese cabbage and tofu, vermicelli, and pork belly stewed together, the taste is mellow, the meat and vegetables are matched, the nutrition is rich, and the rice is especially eaten, the weather is cold, and the food is hot. Here's how to make this stew:

【Cabbage and Tofu Stewed Vermicelli】Ingredients: 1/2 Chinese cabbage, 1 handful of vermicelli, 1 piece of tofu, 100 grams of pork belly, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 seasonings, 2 tablespoons of light soy sauce, half a tablespoon of cooking wine,

Steps:

1. Soak the dry vermicelli in warm water for about 2-3 hours, and soak the vermicelli until there is no hard core.

2. Peel off the cabbage leaves, put them in clean water and wash them, drain the water, and then cut the cabbage into strips.

3. Slice the pork belly and cut the tofu into 1 cm thick slices.

4. Add oil to the pot and heat it, stir-fry the pork belly, stir-fry the pork belly to get out the oil, add the chopped green onion, ginger shreds, ingredients, and stir-fry until fragrant.

5. Add the cabbage, stir-fry over high heat, and fry the cabbage until it is slightly soft.

6. Add water, the amount of water is level with the cabbage, then add the tofu, pour in the soy sauce, bring to a boil over high heat, turn to medium heat and simmer for 10 minutes.

7. When the time is up, add the soaked vermicelli, add salt, cook the vermicelli until it becomes transparent, turn off the heat, and serve.

Tips: The pork belly should be stir-fried to get oil, the taste is good, the vermicelli is soaked in advance, which can shorten the stewing time, and the cabbage should be stir-fried, when stewed, it is easier to taste, and the cabbage should be stewed soft and rotten into the flavor.