Ingredients: Chinese cabbage 200g, dried bean curd 1 block, pork 100g, onion, ginger, garlic, salt, monosodium glutamate, pepper, cooking wine, soy sauce and oil.

Operation method:

1. Wash the cabbage, control the moisture, and shred.

2. Rinse the dried bean curd with water, control the moisture and cut it into shreds.

3. Rinse the pork with water, control the moisture and cut it into shreds. Cut onion, ginger and garlic into sections for later use.

4. blanch the cabbage with water Boil the water, put it in the pot 10 second and take it out. Quickly cool with cold water and drain.

5. Blanch the dried bean curd with water, boil the water, put it in the pot for 30 seconds, remove and drain.

6. Add hot oil to the pot. After the oil is hot, put the pepper into the pot and add the shredded pork to stir fry.

7. Stir-fry until the color of shredded pork is slightly white. Add cooking wine, onion, ginger and garlic and stir fry. Immediately add dried tofu and stir fry, add a little soy sauce and a little water.

8. Stir-fry dried beans for one minute, stir-fry cabbage and add salt. Blanch the cabbage with water, stir-fry it slightly, add monosodium glutamate, turn off the fire and take out the spoon.

Nutritional value:

Chinese cabbage is sweet and crisp, and has the effects of clearing away heat and toxic materials, resisting aging, improving immunity and preventing and treating hypertension. Dried bean curd is rich in nutrition and mellow in bean flavor, and has the functions of protecting the heart, preventing arteriosclerosis and cardiovascular and bone diseases. Fried pork with dried Chinese cabbage and bean curd is nutritious, delicious, crisp and refreshing, and has a unique flavor.