How to make cabbage bean curd pot?

Chinese cabbage bean curd pot: raw materials: 500g of Chinese cabbage, 200g of bean curd (South), pork ribs (pork belly) 100g, 25g of black fungus (water hair), 25g of onion, 25g of ginger, 4g of salt, 4g of pepper, 3g of starch (peas) 10g and monosodium glutamate.

Output: 1. Soak the black fungus and wash it.

2. Wash Chinese cabbage, select stems with tender leaves, cut into wide strips, and drain water;

3. Slice pork belly, onion and ginger. Dice the tofu and blanch it.

4. Take an oil pan, add 50g lard, heat it to 50%, add meat slices, add onion, ginger and yellow wine, then put the cabbage in the pan and stir-fry until it is flat;

5. Add a spoonful of thick white soup, stir fry, add black fungus and tofu, cover the lid, boil over high fire, and simmer 15 minutes until the cabbage is crispy and the tofu is delicious;

6. Finally, add salt, monosodium glutamate, sugar and pepper to taste, add wet starch and push it evenly with a frying spoon.

Usage: breakfast, Chinese food and dinner.

Efficacy: Skin disease conditioning.