Braised Cabbage
1.
Remove the roots of the cabbage piece by piece and put it in water, rinse and drain for later use
2.
Beat the eggs in a bowl, stir well with a whisk and set aside
3.
Use shrimp skin directly, or stir-fry the shrimp skin on an iron plate and press it into powder
4.
Fry the clove fish on the wok for a while and set aside
5.
Scallion crisp or scallion oil, either
6.
Heat a wok with 500cc of salad oil and heat to 120°C. Use the small colander shown in Figure 7 to pour the egg juice on the colander, and penetrate into the oil and fry it.
7.
Pour the egg juice on a colander, soak it into the oil and fry it
8.
The egg is fried, take it out with a net spoon, drain the oil and set aside
9.
Take a large soup pot, add a little salad oil, pour in all the washed Chinese cabbage, turn on medium and high heat and stir fry until the cabbage is soft, add all the seasonings, and continue to stir fry
10.
Stir-fry until all the cabbage is softened, add 1000cc of water and continue to stir-fry
11.
Wait until the soup is all boiled again, add the fried eggs, turn the heat to a low heat and cover the lid for 20 minutes, it will be fine, if you like to eat soft cabbage, then you can marinate a bit longer, depending on personal preference
12.
Friends who like spicy food can cut dried chili shreds and put on top before serving
Tips:
In addition to the shrimp skin, you can also put dried sea rice and squid, and the fried pork skin can also be added with a little cooking wine. It depends on personal preference.
