Our family does it once every three days. The method of stewing tofu with cabbage is super simple, but there are still many tips. Today I will share the specific method: 1. First, remove the yellow leaves and roots of Chinese cabbage, then wash it several times, clean up the fine sand on the surface, and then cut it into 4~5 cm long sections for later use. There is no need to cut it too finely, which will affect the taste. 2, a piece of old tofu cut into pieces; Pork belly cut into small pieces; Cut the onion into chopped green onion, slice the ginger, cut the dried pepper into sections, and soak the sweet potato vermicelli in water for later use. 3. Take the oil out of the pan and put it into the military quilt with 50% hot oil temperature. Don't move around to prevent the waterproof tofu stool from forming. We will gently shake the pan to prevent it from sticking and fry it until both sides are golden. Let's take it out and make a reservation.
4. Take out the pan, add oil, pour in small fresh meat when the oil temperature is 50% hot, stir-fry the meat slices until the color becomes light, then add ginger, garlic and dried pepper, pour in Chinese cabbage after the fragrance is revealed, stir-fry the Chinese cabbage until soft, pour in appropriate amount of cold water, then add steamed sweet potato vermicelli, add a little light soy sauce, simmer for 3 minutes, pour in tofu, and then adjust the bottom.