Chinese cabbage has high nutritional value, and there is a saying that "a hundred dishes are not as good as one cabbage". Chinese cabbage is rich in crude fiber, which can not only moisten intestines and detoxify, but also stimulate gastrointestinal peristalsis, promote defecation and help digestion. Chinese cabbage is rich in vitamin C and vitamin E, which has the effect of skin care and beauty. There are few vegetables in winter, so using Chinese cabbage with pork and vegetarian dishes is in line with the concept of health preservation in winter. Make a hot pot in winter, eat it in your mouth and suddenly feel warm in your heart.

Production steps

1. Slice pork, cut onion into sections, soften broad flour with water, wash cabbage and break it into large pieces by hand for later use.

2. Heat the pan, pour a little oil, add chopped green onion, aniseed and pepper, stir fry, then add pork belly, spray a little yellow wine, soy sauce and soy sauce (to remove fishy smell and color) and continue to stir fry. When pork belly is slightly Huang Shi, pour in Chinese cabbage, water, vermicelli and simmer.

3. Look at the dried soup. If you like soup and bibimbap, you can leave more soup.

Cooking Skills (3)

When you enlarge the cabbage for the first time, remember not to add salt, and then add salt when the cabbage is cooked and the flavor collapses.

The wide powder should be softened with water in advance, which can save the stewing time. Generally, it can be soaked for 30 minutes.

Don't cut cabbage with a knife, it's easier to taste with your hands.