Characteristics of shredded Chinese cabbage: Chinese cabbage and tofu are crisp, tender, salty and fragrant. The practice of frying dried cabbage: 1. Wash the Chinese cabbage, cut it into inches along the silk, marinate it with salt, and drain. Leave half the onion and ginger, and cut the other half into powder.
2. Set the pot on fire, add water to boil, add dried bean curd, whole ginger and whole onion, add salt to cook, take out dried bean curd, flatten it with a heavy object, slice it first, then cut it into matchstick-thick shreds, put it in a hot oil pan and fry it lightly, and take out the oil drain.
3. Put the pot on fire, heat it with big oil, stir-fry ginger and Jiang Mo, stir-fry shredded Chinese cabbage until cooked, add seasonings such as salt, soy sauce, monosodium glutamate and sugar, stir-fry dried bean curd evenly, taste it, cook wine, pour sesame oil to brighten it, and take it out of the pot and plate it.