Seasoning: oil, onion, ginger, garlic, dried red pepper, sesame sauce, chicken essence, salt.

Production method

1. Heat the oil in the pan, add the onion, ginger, garlic and pepper and stir-fry until it is medium-cooked.

2. Put the cabbage in the pot, stir fry for a while, add water, vermicelli and tofu, cover the pot, and simmer for 15-20 minutes.

3. When the vermicelli becomes soft, when the cabbage is cooked, stir fry with sesame sauce, cover the lid and simmer slightly, and add chicken essence and salt.

1, shredded cabbage and washed.

2, pepper, onion cut oblique section.

3. Heat the oil in the pot, stir-fry the onion and pepper, and stir-fry the cabbage with soy sauce for a while.

4. Add a proper amount of water into the vermicelli and stew until the vermicelli becomes soft. When the cabbage is cooked, cover the pot and simmer slightly, and add chicken essence and salt.

1 Soak the vermicelli in hot water until cooked.

2 Wash cabbage and slice it for later use.

3 after the bottom oil is hot, put the onion, ginger and garlic in the wok and add thirteen spices.

4 Add cabbage and stir fry, add salt, soy sauce, Chili oil (or red dried pepper) vinegar.

Add vermicelli when cabbage is ripe.

6 o'clock monosodium glutamate out of the pot