[fujian] Chinese Cabbage in Clear Soup

[fujian] Chinese Cabbage in Clear Soup

1. The creamy cabbage is cleaned and set aside.

2. Cut the buttered cabbage into inch lengths.

3. Cut green onions into horseshoe slices, and shred ginger for later use.

4. When the wok is hot, add green onion and ginger until fragrant.

5. Add buttered cabbage and stir fry.

6. Stir fry until the creamy white color is completely changed, add a little water to a boil, turn to a low heat and simmer for 2 minutes.

7. Then add salt and chicken essence and stir fry.

8. Stir-fry evenly to serve the dishes.

9. The remaining soup is mixed with water and starch to thicken a little.

10. Just pour the juice on the cabbage.

11. My favorite vegetables too!

12. Green Angel welcomes friends!

Tips:

1. Don't deep-fry the green onion and ginger. It will taste bitter and the color will look good.



2. Time is the key. It grows into a stew, and the time is short and not soft enough.