Materials: cabbage, sliced meat (marinated in soy sauce), oil, green onion, ginger, garlic, dried red chili, sesame sauce, chicken essence, salt

Making steps:

1. Boil oil in the pot, when hot, put green onion, ginger, garlic, chili pepper stir fry, put the meat stir fry until 70% mature.

2. Cabbage in the pot, stir fry for a few moments, add water, vermicelli, tofu, cover the pot, simmer over medium-low heat for 15-20 minutes.

3. Vermicelli become soft, cabbage see cooked, put sesame sauce stir-fry, cover the lid of the pot a little simmer, add chicken essence, salt can be.

Cabbage is native to the north of China, is a cruciferous Brassica genus annual, biennial herbs. Usually refers to Chinese cabbage; also includes small cabbage and by the cultivated varieties of kale ball kale, that is, "cabbage" or "cabbage". Introduced in the South, North and South are cultivated everywhere. In the nineteenth century, it was introduced to Japan, Europe and the United States. There are many kinds of cabbage, the northern cabbage has Shandong Jiaozhou cabbage, Beijing green white, Tianjin green hemp leaf cabbage, northeast of the big short cabbage, Shanxi Yangcheng big hairy side. Cabbage is indispensable in people's lives, an important vegetable, delicious flavor, rich in nutrients, with the benefit of the stomach to produce fluids, clearing the heat in addition to the function of annoyance, known as "the king of the vegetables," the name of the masses of people love. Cabbage evolved from cabbage. It is eaten with tender leaf balls, rosette leaves or flower stems. Cultivated area and consumption in China ranks first among all kinds of vegetables. Cabbage is more difficult to clean, mainly because of its rough appearance, and the skin is very thin, a wash on the break.