1, kelp is soaked in advance for use, vermicelli is soaked in advance for use, lean meat is washed and sliced for use, and Chinese cabbage is washed and cut into pieces for use.
2. Put oil in the wok, add minced onion and ginger, and saute the meat slices.
3. Add the cabbage, stir-fry until the cabbage is soft, pour it into a boiling pot, add a proper amount of water, soy sauce, soy sauce and salt, and add kelp, tofu, vermicelli, pepper and aniseed.
4. After the water is boiled, stir well, cover the pot and stew for 40 minutes on medium heat.
Kelp, also known as nylon cloth, kelp and Chinese cabbage, is a large perennial edible algae. Spores are large, brown and flat. It is divided into leaves, stalks and fixators, and the fixators are in the shape of pseudoroots. The leaf is composed of epidermis, cortex and marrow, and there are sporangia in the lower part of the leaf. It has a mucus cavity, which can secrete slippery substances. A tree-like branch of fixator, which is used to attach rocks on the seabed and grows in seawater with low water temperature. Kelp is an important marine resource with low cost and rich nutrition.
Chinese cabbage is a native vegetable in China with a long cultivation history. According to textual research, the white rape flower found in the site of the original village in Xi 'an Banpo in the Neolithic age in China was about 6000 -7000 years ago. In the Ming Dynasty, Li Shizhen quoted Lu Dian's Ya Ya and said, "Fermented grains wither late in winter and are common at four o'clock, so they are called fermented grains, and now they are called cabbage." Chinese cabbage was introduced to Japan, Europe and America in the19th century. Nowadays, there are many kinds of cabbages, such as Shandong Jiaozhou Chinese Cabbage, Beijing Bai Qing Chinese Cabbage, Northeast Chinese Cabbage, Shaanxi Yangcheng Chinese Cabbage and so on. Cabbage in the south is imported from the north, and its varieties include Wujinbai, Silkworm Cabbage, Cocktail White and Xueliqing, all of which are excellent varieties. Chinese cabbage is the main vegetable in winter and spring in Northeast China and North China. Vegetable leaves can be fried, eaten raw or salted, and the leaves falling from the outer layer can also be used as feed.