before eating Steamed Baby Cabbage

Overview

When the weather is cold, I usually serve it in a big pot, especially this casserole, which has the highest serving rate. When cooking in a casserole, a little bit of meat or bones are stewed with a few kinds of vegetables, fungi, and bean products, and it is surprisingly delicious. It warms the body, is delicious, and has balanced nutrition. White rice oatmeal and this big pot of baby cabbage were my family's Chinese meal last Sunday.

Tags

• hot dishes
• home cooking
• chinese banquet
• common dishes
• old man
• autumn recipes
• banquet dishes
• lunch
• baby cabbage
• dried chili pepper
• dried tofu
• edible oil
• green garlic
• old soy sauce
• oyster sauce
• pork belly
• tea tree mushroom
• thirteen incense
• very fresh soy sauce
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, slice the pork belly, marinate with soy sauce and salt for ten minutes

   

2. 2 Wash the baby cabbage, tear it into pieces, blanch it in boiling water, take it out after it is green and set aside

   

3. 3 Fry the marinated pork belly in a pan until golden brown

   

4. 4 Add dried tofu and tea tree mushrooms and stir-fry together

   

5. 5 Add the blanched baby cabbage and stir-fry evenly. Add Maggi fresh soy sauce, salt, thirteen spices, dark soy sauce and oyster sauce and stir-fry evenly

   

6. 6 Put oil in a casserole, add dried chilies and Sichuan peppercorns and saute until fragrant, then add fried baby cabbage and green garlic

   

7. 7 Cover and simmer for five minutes

   

8. 8 Cover and simmer for five minutes. A pot of dry pot baby vegetables with full color, aroma and flavor is ready to serve