Stewed bean curd with Chinese Cabbage

Stewed bean curd with Chinese Cabbage

Introduction:

"Now in winter, old people like to eat cabbage and radish. Today, I learned a lazy version of Chinese cabbage with my father. I didn't expect it tasted so good! Simple and practical, zero cooking can also make delicious

Production steps:

Step 1: slice pork and set aside

Step 2: soak Auricularia auricula

Step 3: cut the cabbage into large pieces

Step 4: cut the frozen tofu into large pieces

Step 5: add the broth to the pan.

Step 6: put pork slices, onion and ginger into the first layer.

Step 7: add Auricularia auricula to the second layer.

Step 8: add the third layer of frozen tofu.

Step 9: add a little five spice powder.

Step 10: add pepper.

Step 11: add more soy sauce. Add a little salt.

Step 12: turn on the fire with all the materials.

Step 13: slice the cooked meat.

Step 14: stew for about 10 minutes. The meat is cooked and the tofu tastes good.

Step 15: add Chinese cabbage

Step 16: Oil Free Chinese Cabbage

Step 17: cover the pot and simmer for about 8 minutes

Materials required:

Frozen tofu: 100g

Chinese cabbage: 400g

Pork: 50g

Auricularia auricula: 50g

Oil: right amount

Soy sauce: moderate

Broth: moderate

Salt: right amount

Pepper: right amount

Note: all materials except Chinese cabbage should be put in order, and the last one should be added.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: Original