Supplementary ingredients chili 3 ginger 3 slices of scallion 3 segments of anise 2 salt appropriate amount of vermicelli 1 handful of soy sauce appropriate amount of chicken essence appropriate amount of bean curd 250 grams

Steps 1. Prepare the ingredients

2. Cabbage washed, cut in pairs, and then cut with a vertical knife, or you can just hand-tear it, hand tearing is more tasty.

3. Tofu cut into blocks, pork cut into large pieces, ginger sliced, scallions cut off, chili ready.

4. frying pan oil, heat, add onions and ginger incense, add pork, chili, star anise, stir-fry until the pork brown.

5. Add the cabbage, first add the cabbage gang stir fry for a while, then put the leaves stir fry.

6. Add water.

7. Add the cut tofu.

8. Pour in soy sauce for color.

9. Add salt. Cover and simmer.

10. Ten minutes before leaving the pot, add vermicelli.

11. Stew until the pork white are soft, turn off the heat and add MSG, sesame oil seasoning out of the pot. You can sprinkle a little chopped parsley or chopped scallions in the bowl to taste.