Braised Gluten with Cabbage Fungus
by Misty soul
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Cut the steamed gluten into cubes (for gluten recipe, see another recipe "Chilli Fried Gluten"), slice the pork belly (forgot to take pictures)
2. Soak the dried fungus in advance, wash and set aside; wash and slice Chinese cabbage for use.
3. Heat oil in a pot and add pork belly.
4. Stir-fry until the pork belly changes color and fat, add the green onion, ginger, and dried chili.
5. Stir fragrant.
6. Under the cabbage.
7. Stir-fry for about one minute, until the cabbage is slightly softened, and the fungus and gluten are removed.
8. Stir-fry evenly, add light soy sauce, and stir well.
9. Add an appropriate amount of water.
10. Boil the cabbage until the cabbage is cooked and soft, and the gluten is flavorful, season with salt, and dry the soup.
11. Finished product.
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