Onion, ginger, garlic, salt, monosodium glutamate, pepper, star anise, cooking wine, soy sauce and oil.
1. Wash Chinese cabbage with clear water, control the moisture, and cut into pieces.
2. Take the frozen tofu out of the refrigerator and thaw it naturally for a while (this frozen tofu was not bought from the market, but I put it in the refrigerator myself and cut it into a little slender pieces).
3. Rinse the meat with water, control the moisture and cut it into larger pieces. It is best to use pork belly. I didn't have pork belly, so I chose some meat with a little fat (frozen tofu must be oily to be delicious).
04
Cut onion, ginger and garlic into sections for later use.
05
Boil frozen tofu in a cold water pot. Boil frozen tofu in water. First, it thaws and second, it removes the bitterness of tofu, so it tastes better. After the frozen tofu is completely thawed, supercool it with cold water, and then squeeze the water dry.
6. Add hot oil to the pot. When the oil is hot, add pepper and star anise, stir fry and add meat.
Stir-fry for a while to make the meat have some lard, then add onion, ginger and garlic, add cooking wine and soy sauce.
08
Stir-fry Chinese cabbage and add salt.
9 stir-fry the Chinese cabbage until there is no water, and add the frozen tofu.
10 Turn the frozen tofu slightly, add water, and the frozen tofu of Chinese cabbage will be flat. Bring it to a boil and simmer.
1 1
When stewing at least the soup, add monosodium glutamate, turn off the fire and take out the spoon.
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