Step 1: First, break off all the leaves of Chinese cabbage and separate them with a knife. First pat the cabbage with the back of a knife, then cut it with an oblique knife, and cut it into large pieces. Then clean the cabbage with clear water and control the water for later use. It will be convenient to taste the cabbage chop first and then cut the oblique edge, and the taste and taste will be better.

Step 2: Dice the old tofu for later use, and shred the onion, ginger and pepper with an oblique knife for later use.

Step 3: Add an appropriate amount of oil to the pot, add Chinese cabbage after the oil is hot, and stir-fry until the Chinese cabbage comes out of the water.

Step 4: Take another pan and pour the oil into the pan again. When the oil is hot, add fennel and pepper, add pepper and a small amount of soy sauce and stir-fry until fragrant.

Step 5: After all the seasonings are fried, pour the previously fried cabbage into the pot again, stir well, and then pour a proper amount of clear water into the pot until the clear water does not cover the cabbage.

Step 6: Put the previously cut tofu into the pot, and then add a little soy sauce. Finally, the tofu pieces must be put into the pot to avoid stewing the tofu pieces. When cooking this dish, you'd better choose the old tofu with firm texture, so that the tofu is not easy to stew and tastes good. Soy sauce is used to color this dish, don't add too much.

Step 7: After the water is boiled, turn the gas stove to medium heat and continue stewing for about 10 minutes. Open the lid, add 2 tablespoons of edible salt, half a spoonful of thirteen spices, half a spoonful of chicken essence and a small amount of sesame oil, stir-fry with a spoon a few times, and then sprinkle with chives to serve.