1. Wash Chinese cabbage and cut into strips
2. Remove the hair from the skin, wash, and cut into strips
3. Tofu skin cut into wide strips
4. Spatula sliced scallions
5. Heat oil, add green onion and stir fry until fragrant
6. Put in the skin
7. Cook into the cooking wine, add some light soy sauce
8. Add appropriate amount of water
9. After boiling, bake for 2 minutes
10. Add Chinese cabbage
11. Fired until the cabbage collapses
12. Put the bean curd
13. Simmer until the dried tofu becomes soft
14. Season with salt and MSG, then turn off the heat
15. Put it out of the pot and serve on the table
Tips:1. You don't need to add the tofu skin, there is a piece in the refrigerator, just put it in.
2. Chinese cabbage is best cooked and eaten. Try not to eat leftover cabbage overnight.
