How to make crispy pork, cabbage and tofu soup that is salty, smooth, fragrant but not greasy, satisfying your taste buds?

The old man also thinks that it is more delicious than meatball soup, and as I work in the kitchen every day, of course I like to prepare more semi-finished products for processing. In this way, when preparing dinner, if I am pressed for time and cannot make it in time, I can also make it in a short time. Make a few delicious dishes so that your loved ones can enjoy the delicious food, and you can start cooking with ease.

Drinking soup nourishes the stomach and strengthens the spleen, which facilitates digestion and absorption, makes it easier to remove moisture and improve immunity. The flower here is to share with you how to make crispy pork, Chinese cabbage and tofu soup. How to actually fry twists? You can check out my original design recipe on August 3, so I won’t go into details here.

Food preparation for short crispy pork, cabbage and tofu soup: 300g short crispy pork, 300g Chinese cabbage, 150g fried tofu, minced green onion, minced ginger, appropriate amount of vegetable oil, light soy sauce, salt, pepper oil and vinegar. The first step

To make this kind of meat + vegetable soup, Hua Hua recommends using fried tofu instead of soft tofu, and you can also use tofu soaked. Fried tofu is easier to absorb into the soup and has a more mellow taste. I bought 500 grams of fried tofu from the farmer's market here, stir-fried cabbage, and cooked pickled fish in hot pot. It was very delicious in such a small bowl. Step 2

After making the soup, the hot pot usually needs to have a certain heat preservation effect. In this way, when the soup is ready, you can cook the vegetables and steam the rice and serve them together, and the attention will be just right. Therefore, it is recommended to use an enamel pot to make it. The enamel pot can be used for cooking, stewing, and making soup. It has good heat insulation effect. Step 3

Pour a small amount of vegetable oil into the enamel pot, then add minced green onion and minced ginger to sauté until fragrant. Then pour in the prepared small crispy pork, stir-fry quickly with a spoonful of light soy sauce, then pour in appropriate warm water and bring to a simmer. Step 4

After it boils, taste the soup and consider adding salt as appropriate, then reduce the heat to the lowest setting, cover and simmer for 5 minutes. When 5 minutes is up, add the fried tofu, stir, and simmer over low heat for another 5 minutes. Step 5

Finally, pour in the chopped cabbage leaves and simmer for another 3 minutes. When the time is up, pour in a small spoonful of pepper oil and a small amount of rice vinegar, stir and turn off the heat. It is recommended to add Sichuan peppercorn oil. This is also a very Sichuan practice. I used to add sesame oil, black pepper, etc., but when paired with short crispy pork, the flavor of Sichuan peppercorn oil is honestly not as fragrant. You will know after using it.