Stewed Chinese Cabbage
by Zhenzhen Baby
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Wash the Chinese cabbage, blanch the konjac rolls with boiling water, cool them in cold water, slice carrots, slice green onions, garlic slices, and mince ginger.
2. Chinese cabbage is best torn out by hand and tastes better than cutting it with a knife
3. Boil the tofu slices in boiling water and soak in cold water for a while
4. Pork belly cut into large slices taste better
5. Wash the clam meat and set aside
6. Cut parsley and set aside
7. Pour the bottom oil into the pot, add ginger, green onion, and garlic over medium heat and sauté until fragrant
8. After sauteing, add pork belly
9. Add Yipin's fresh soy sauce and stir fry the pork belly with a little hot water so that the taste of the meat can be fully brought out
10. Stir-fried pork belly and put it in Chinese cabbage
11. Stir-fry Chinese cabbage quickly and evenly
12. After the Chinese cabbage is fried and discolored, pour it into the stock, then add tofu, konjac roll, carrot, and clam meat to start stewing. When the stew is almost done, add salt and monosodium glutamate to improve the flavor. It is best to sprinkle in coriander.
13. Put the stewed Chinese cabbage on the plate
14. Although Chinese cabbage is ordinary but rich in nutrition, it is a home-cooked dish that ordinary people can’t live without
15. Chinese cabbage is delicious for all ages
16. Really delicious food comes from the folk!
