Withdrawal
Steps:
1
One cabbage one by one to choose off the leaves, repeatedly wash clean, as much as possible to control the water;
2
Cut 1.5 cm long;
3
Cut 0.3 cm thick slices of pork;
4
Ginger minced, green onion white part of the scallion, cut green onion;
5
Dried bean curd cut triangular pieces of standby;
6
Start the fire, the pot does not need to put the oil, put the meat, stirring out the fat over low heat, and then put in a small amount of oil to make the meat. Sauté the fat over low heat until the meat is burnt, then add ginger, chopped green onion and thirteen spices and stir-fry evenly;
7
Stir-fry the ginger and green onion aroma, then add the cabbage segments, and stir-fry evenly;
8
The fire is turned up a bit, and the stir-frying is until the cabbage is completely overflowing with water and wilted;
9
Add the water, and it is just enough to cover the cabbage;
9
Add water, just enough to cover the cabbage;
9
Adding water, just enough to cover the cabbage. Cabbage can be;
10
The cut dried bean pieces spread on the cabbage, sprinkle salt, boil and then turn to medium heat to stew until your favorite degree can be.
11
I prefer the cabbage to be soft and rotten, so the stewing time is longer;
12
Sprinkle the ground beef, toss evenly, and serve a big bowl, eat it all!