Ingredients: 600 grams of cabbage, 250 grams of tofu

Accessories: appropriate amount of cooking oil, a little green onion, a little salt, a little ginger, an appropriate amount of thirteen spices, a few Sichuan peppercorns, 1 star anise grains and a little coriander

1. Rinse the tofu in clean water, and then cut it into thicker slices, about 3 cm square. Only the large slices of tofu can withstand stewing and will not break.

2. Clean the cabbage and tear it into moderately sized pieces by hand. Pay attention to the fact that the cabbage leaves should not be too small, otherwise they will be gone as soon as they are stewed and will be difficult to pinch. You can use the cabbage part and cut it.

3. Put an appropriate amount of cooking oil in the pot. When the oil is hot, add peppercorns and star anise and sauté until fragrant. Then add chopped green onion and minced ginger and sauté until fragrant.

4. Next, stir-fry the cabbage first. Pour the cabbage into the pot. The volume of the cabbage is relatively large before frying. After stir-frying for a while, the water in the cabbage will slowly come out and the volume of the cabbage will shrink. At this time, add an appropriate amount of thirteen spices and continue to stir-fry.

5. Put the tofu on top of the cabbage, and then add an appropriate amount of salt. There is no need to add water, because the water in fresh cabbage is very sufficient. If not, you need to add a little water and simmer slowly. Savor it slowly.

6. Finally, sprinkle with coriander to enhance the flavor and it is ready to serve.