Seasoning: oil, onion, ginger, garlic, dried pepper, sesame sauce, chicken essence, salt.

manufacturing method

1. Heat oil in a pan, add onion, ginger, garlic and pepper, stir fry, and add sliced meat and stir fry until it is 70% cooked.

2. Put the cabbage in the pot, stir-fry for a while, add water, vermicelli and tofu, cover the pot, and stew with low heat 15-20 minutes.

3. When the vermicelli becomes soft and the cabbage is cooked, stir fry with sesame sauce, cover the pot and simmer with low heat, and add chicken essence and salt.

1, shredded Chinese cabbage and washed.

2, pepper, onion oblique section.

3. Heat the oil in the pot, add the onion and pepper and stir fry, and stir fry the cabbage with soy sauce for a while.

4. Add a proper amount of water to the vermicelli and stew until the vermicelli becomes soft. When the cabbage is cooked, cover the pot and simmer on low heat. Add chicken essence and salt.

Soak vermicelli in 1 hot water until cooked.

2 Wash and slice the cabbage for later use.

3 After the bottom oil is hot, put the onion, ginger and garlic into the wok and add thirteen spices.

4 Add cabbage and stir fry, add salt, soy sauce, Chili oil (or red dried Chili) vinegar.

When the cabbage is cooked, join the vermicelli.

6 o'clock monosodium glutamate out of the pot