Stir-fried tofu with Chinese cabbage is a special dish with northeast flavor. It is made by cutting Chinese cabbage and tofu into strips, blanching them and frying them with pork and accessories. It has a refreshing taste, unique flavor and is very nutritious. Here is a brief introduction to the common practice of frying tofu with Chinese cabbage.

Tools/materials: 200g of Chinese cabbage, half a piece of tofu, and 0/00g of pork/kloc.

Onion, ginger, garlic, salt, monosodium glutamate, pepper, star anise, cooking wine, oyster sauce, oil.

Wash the Chinese cabbage with water, control the moisture and cut it into strips.

Rinse the tofu with water, control the moisture and cut it into strips.

Rinse pork with water, control the moisture, and cut into thick shreds.

Clean the dried red pepper with water, control the moisture, and cut it in half with an oblique knife. Cut the onion, ginger and garlic for later use.

Blanch the Chinese cabbage with boiling water, put it in the pot for 30 seconds after boiling, remove it, quickly cool it with cold water, and drain the water.

Blanch the tofu with boiling water, put it in the pot for 30 seconds after boiling, take it out and drain it.

Heat the oil in the pan, add pepper and star anise to the pan after the oil is heated. Add shredded pork and stir fry.

Stir-fry until the color of shredded pork is slightly white, add cooking wine, onion, ginger, garlic and red dried pepper, and then add Chinese cabbage to stir fry quickly.

Stir-fry the Chinese cabbage a little, add tofu and stir-fry, add a spoonful of oil and add salt. Stir-fry until the Chinese cabbage is cut off, add monosodium glutamate, turn off the heat and take out the spoon.