1. Wash and pick the cabbage and set aside
2. Cut the bean curd into wide strips and set aside
3. Turn on high heat and stir fry the green onion and ginger in a hot pan with cold oil to create a fragrance
4. Fry the cabbage until tender.
5. Pour in the bean skin and stir fry. The bean skin is relatively thin, so turn the spoon frequently to avoid the pan collapse. The bean skin will basically be cooked in about a minute after it is placed in the pan. Add salt before serving.
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Tips:1. For pakchoi, choose the wide-bang, the wide-bang is more delicious.
2. Chinese cabbage is easy to produce water, so this dish does not need to add water.
3. Regarding bean curd, the northeast is called bean curd, and some are called oil bean curd. The size of the bean curd is different. The bean curd I used is smaller and about 30cm in diameter.
