1. Chinese cabbage peels off the outer green leaves, only the heart is sweet.
2. Cut into 3 sections as shown in the picture.
3. Then cut into filaments along the knife.
4. Wash and drain the water.
5. Shred pork belly.
6. Heat oil in the pan.
7. Stir fragrant ginger.
8. Add the pork and stir-fry until it becomes white.
9. Add a tablespoon of soy green.
10. Stir fry for a while.
11. Add the cabbage shreds.
12. Fried soft.
13. Add a teaspoon of salt and add water.
14. Add a condensed piece of chicken broth.
15. Boil.
16. the following.
17. Use chopsticks to move them to prevent sticking together.
18. The color of the noodles changes, and the noodles are cooked when they are cut and all floated to the top.
19. Pour some chives on it, and let's break the garlic 😋
Tips:1. Studies have shown that cutting the cabbage like this is better for preserving water and reducing water loss in the vegetable.
2. In this way, cutting cabbage is easy to cook and the loss of vitamins is reduced.
3, Chinese cabbage can be cut into shreds to retain more crude fiber, which is more conducive to stimulating bowel movements.
4. If you are not sure whether the noodles are cooked, just pick one to know, haha.
5. If you have any questions, please leave a message below the comments to learn and make progress together.
