1. 3 small cabbages.
2. Choose wash and cut into 3 finger segments.
3. Bring an appropriate amount of water to a boil, blanch the cabbage until it turns green and remove.
4. Blanch the vermicelli half-cooked and remove for later use. (Afraid that the vermicelli sticks and add a spoonful of water)
5. Cut the tofu into small pieces.
6. In a pot, stir-fry in a proper amount of oil, green onion, ginger, garlic, sesame pepper, and dried red pepper until fragrant.
7. Pour the blanched cabbage and vermicelli together.
8. Stir fry evenly.
9. Pour in the right amount of boiling water, add salt, light soy sauce, and simmer for a while or two (the vermicelli is lightly blanched for more simmering, and blanched for softer times).
10. Put in tofu.
11. Stew two rolls, turn off the heat and serve.
12. Finished product.
13. Finished product.
