1. Ingredients required for Chinese cabbage to cook tofu: half a Chinese cabbage, tofu 1 piece, appropriate amount of shrimp skin, a small amount of dried pepper, 5 cloves of garlic, 2 tablespoons of shallots 1 piece, 2 tablespoons of soy sauce 1 tablespoon, pepper, salt and a small amount of chicken essence.

1. After the Chinese cabbage is layered, break it into small pieces, cut the tofu into pieces, cut the onion into sections, cut the onion into circles, and pat the garlic with a knife.

2. Add more oil to the pot. After heating in oil, put the cut tofu into the pot one by one, fry until both sides are golden, and cut into small pieces for later use.

3. Leave the bottom oil in the pot. When the oil is hot, add onion, minced garlic and dried pepper. Stir-fry and add the chopped Chinese cabbage. Stir well, stir-fry for 5 minutes until the Chinese cabbage is dehydrated and soft.

4. Add 2 tablespoons of light soy sauce, 1 spoon of oyster sauce and a small amount of light soy sauce into the pan, stir-fry until cabbage color, add shrimp skin and fried tofu blocks, stir-fry evenly, add half a bowl of hot water, appropriate amount of salt, chicken essence and a small amount of pepper, cover the pan after stir-fry, and continue stewing for about 5 minutes. Before taking out of the pan, pour a small amount of sesame oil to taste, and put it into a bowl.

Second, pork belly fried cabbage ingredients: half a Chinese cabbage, two pork belly, 1 onion, half a head of garlic, 2 tablespoons of shrimp skin, 2 tablespoons of oyster sauce, half a spoon of pepper, half a spoon of sugar, one spoonful of water starch, and the right amount of salt.

1. Prepare ingredients, break Chinese cabbage into small pieces by hand, slice pork belly for later use, cut onion into sections, and mince garlic. Garlic can be a little more. Stir-fried cabbage and garlic flavor blend well, prepare two spoonfuls of shrimp skin for later use.

2. Add a proper amount of water to the pot, add a tablespoon of salt, put the cabbage in cold water, take it out and drain it for later use.

3. Add a little oil to the pot, add pork belly slices and stir fry until the oil curls slightly. It is better to have some brown edges. Add chopped green onion and minced garlic and stir-fry until fragrant, then add shrimp skin and stir-fry for a few times to give a fresh flavor.

4. Squeeze the cooked cabbage for the second time, then put it in the pot, stir-fry for 3 minutes over high fire, add two spoonfuls of oyster sauce, half a spoonful of pepper, half a spoonful of sugar and a proper amount of salt, stir well and taste. Before cooking, there is some soup in the pot, add a spoonful of water starch to thicken it, and then take the juice out of the pot after the fire.