Ingredients

Half a Chinese cabbage

Pork belly right amount

Cuttlefish 10

Tofu half a catty

Appropriate amount of vermicelli

One coriander as auxiliary material.

Two spoonfuls of salt.

A teaspoon of monosodium glutamate

A big one

Scallion right amount

A spoonful of bean paste

Fish Xiang tasty

Stewing process

Twenty minutes takes time.

Ordinary difficulty

Steps of Chinese cabbage and seafood hodgepodge

1

Dice Chinese cabbage. My family is large, so I use a little more.

2

Slice pork belly (I don't have pork belly at home, so I use lean meat, which should be diced, or pork belly should be fragrant) and stir-fry. It is better to stir-fry the meat until it is golden brown, add some soy sauce, stir-fry a spoonful of bean paste, and then add chopped green onion and aniseed to make it fragrant.

three

Add the Chinese cabbage and stir-fry for a while. My habit is to add two spoonfuls of salt at this time, so that the Chinese cabbage is easy to enter the water. Stir-fry for a while until the Chinese cabbage is 7% mature.

four

Stir-fry until there is not much stir-fry, plus tofu.

five

Fill it with water and stew it. The water doesn't have to go through the vegetables because the vegetables have to go into the water.

six

Wait for stewing for about ten minutes, then add vermicelli, preferably this sweet potato powder.

seven

After stewing for another ten minutes, add small cuttlefish, or shrimp. Be careful not to add it too early. It will be bad to cook it too much.

eight

Cook in about five minutes, and add some coriander foam.