Ingredients: 500 grams of cabbage and 200 grams of tofu (South).

Accessories: pork ribs (pork belly) 100g, water-borne fungus 25g,

Seasoning: 25g of onion, 25g of ginger, 4g of salt, 4g of pepper, 3g of pea starch10g, 3g of monosodium glutamate, 0g of rice wine10g, 20g of sugar10g, and 20g of lard.

working methods

1, black fungus soaked and washed.

2. Wash Chinese cabbage, select stems with tender leaves, cut into wide strips, and drain water;

3, pork belly slices, onion slices, ginger slices. Dice the tofu and blanch it.

4. Take the oil pan, add 50 grams of lard, heat it to 50%, add the sliced meat, add the onion, ginger and rice wine, then put the cabbage in the pan and stir-fry until the dish is flat;

5. Add a spoonful of thick white soup to stir fry, add black fungus and tofu, cover the lid, boil over high fire, and simmer for 15 minutes until the cabbage is crisp and the tofu is delicious;

6. Finally, add salt, monosodium glutamate, sugar and pepper to taste, add wet starch and push evenly with a frying spoon.