Add boiling water, add winter buds, ginger slices, star anise and galangal, add chicken water, boil and simmer for half an hour; Cleaning reed, removing head and tail, and cutting into thin slices; Pedicel and seeds of pepper are removed and cut into small pieces; Boil water in the pot, sprinkle some salt, drop some vegetable oil, put the cabbage segments in the pot, blanch them and take them out; Put carrots and peppers into the pot, sprinkle with salt, cover the pot and stew until the carrots are crispy and the juice becomes sticky.
Preparation materials for frying Chinese cabbage: Chinese cabbage, onion, ginger, dried pepper, soy sauce, cooking oil, salt and pepper. Specific methods: selectively wash Chinese cabbage, remove the old leaves at the roots and outside, soak them in salt water first, then clean them, drain the water, and cut them into large pieces on the slate; Boil water in the pot, sprinkle some salt, drop some vegetable oil, put the cabbage segments in the pot, blanch them and take them out;
Pour it into a cold water basin, soak it in cold water, scoop up and squeeze out the water, and put it on a plate for later use; Cut onion into chopped green onion, roll ginger into pieces, and cut dried red pepper into sections; Pour cooking oil into the pot, stir-fry pepper, then stir-fry minced chives and dried red peppers; Pour the cabbage and stir-fry evenly; Pour in soy sauce and stir well. Finally, add salt and seasoning. I have shared the formula of corn porridge before, so I won't say it here. Parents who want to see it can look at my previous recipes, which are relatively simple.