Ingredients: Chinese cabbage 1500g, Hebei pickled cooked meat 250g, fried meatballs 250g, fried tofu 150g, kelp 150g, wide vermicelli 150g.

Accessories: blending oil 100g, bean paste 30g, a little soy sauce, a little chopped green onion, a little salt and a little monosodium glutamate.

Practical process

1. Boil Chinese cabbage, kelp and vermicelli in boiling water until soft, and take them out for later use;

Pottery vegetables

2. The wok is on fire, and the blended oil is poured in. When the oil is 60% hot, put the sliced meat and chopped green onion into a wok and fry. Add the bean paste when the onion smells fragrant, then put the Chinese cabbage, kelp and vermicelli into a wok and fry until cooked, and then add 1.5 liter of water. When the water boils, add soy sauce, salt, monosodium glutamate, fried meatballs and fried tofu, and stew over high fire.

Second, the stew practice:

Ingredients: lean meat, tofu, vermicelli or cabbage, potatoes.

Ingredients: peanut oil, pepper, ginger slices, green onions, aniseed, soy sauce, salt and water.

Practical process

1. Wash all the dishes for use.

2. Slice the meat, cut the tofu and potatoes into small pieces, cut the cabbage into strips, and leave the leaves slightly larger.

3. Put the oil in the pot, and then put the meat when the oil is cooked.

4. Wait until the steam of the meat is almost gone, then put the green onions and fresh ginger, then enlarge the ingredients, put less peppers and add soy sauce.

5. Put the potato pieces into the pot, stir-fry for a while, add water, and the water just drowns the potatoes and cook over high fire.

6. After the water is boiled, put the tofu in the pot and simmer for a while.

7. When the potatoes are almost ripe, about 5- 10 minutes, put the cabbage in the pot.

8. The cabbage is ripe, about 5 minutes.