In winter, Chinese cabbage is a housekeeping dish in the north. In autumn, every household will store a lot of cabbage for winter use. When I was young, the old three dishes on the table in winter were radish, cabbage and potatoes. Now it is not the same as before. Now the listing of out-of-season vegetables has enriched our winter recipes a lot.

However, I still like to eat Chinese cabbage in winter. It's delicious to stir-fry and stew Chinese cabbage. Let's make a stew today, because it's cold to eat a stew to drive away the cold and warm the stomach.

material

Ingredients: 4 leaves of Chinese cabbage;

Accessories: oil, salt, pork belly 200g, frozen tofu 200g.

Stewed frozen tofu with Chinese cabbage

1

Prepare ingredients, in turn, Chinese cabbage, frozen tofu (frozen with fresh tofu bought by yourself) and pork belly.

2

Slice Chinese cabbage into thin slices

three

Sliced Chinese cabbage

four

Slice pork belly and chop onion.

five

Pour a small amount of oil into the pot.

six

When the oil is hot, add pork belly and stir fry.

seven

Stir-fry pork belly until it becomes discolored, and then add cabbage.

eight

Stir-fry the cabbage until it is cut off, and then add the frozen tofu.

nine

Add a proper amount of salt and stew for 15 minutes.

Tips

Frozen tofu can be thawed and stewed in advance for a little longer, which is more delicious.