1. Cut the dried tofu into cubes, put it in a pot and blow dry with water, and set aside;
2. Separate the cabbage leaves and stems and cut them into sections. Put water in a pot and 2/3 teaspoon of salt. Put the cabbage stems and lima beans in a boil, and then boil the water to remove the ingredients and filter the water;
3. Heat the pot and add oil, add ginger and saute;
4. Pour in vegetable stems and lima beans, stir fry a few times;
5. Pour in cabbage leaves and dried bean curd, add 2/3 teaspoon of salt, 1/4 teaspoon of sugar and 1/4 teaspoon of pepper, take a few times, add in cooking wine, stir-fry for a while to get out of the pot.
Tips:1. Saute the dried bean curd fragrant first so that it won't fall apart, and it's a bit chewy;
2. Don't stir-fry the vegetables for too long, it will be better if they are just cooked, and the taste will be crisp and crisp.
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