Vermicelli 1

Half a cabbage

Tofu 1.5 yuan

pork

Octagonal 3

Half an onion

wax gourd

Ke Yan

Cooking oil, sesame oil, coriander, soy sauce.

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step

1

Peel the wax gourd and cut into pieces. The little winter melon I used in the garden is very tender. Just scrape off the skin. If it is an old wax gourd, remember to peel more thick skin.

step

2

Cut the cabbage in half vertically, and then cut it into strips or pieces.

step

three

Soak kelp in advance and wash it, and cut it into strips for later use.

step

four

Cut tofu into pieces for later use.

step

five

Scallion, ginger, garlic and star anise for use.

step

six

Slice the meat, add starch, soy sauce and cooking wine, and stir well.

step

seven

Heat oil in a hot pot, stir-fry the prepared meat slices for a while, stir-fry ginger and garlic until fragrant, and add cold water, about one and a half spoonfuls, which will produce a lot of water later, without too much.

Then add wax gourd, Chinese cabbage, vermicelli, bean curd and salt, boil and simmer for more than ten minutes.

Heat a small amount of oil in another wok, add two or three spoonfuls of soy sauce or sweet noodle sauce, stir for a while, turn off the heat and pour into the cauldron, then add chopped green onion, coriander and sesame oil and mix well.

Out of the pot!