Cabbage Stewed with Tofu

Overview

The cabbage stew is juicy and a little sweet, making it a delicious addition to rice.

Chop the garlic and pepper.
Slice pork and fry in oil.
Tear the cabbage leaves and stems with your hands and separate them.
The leaves and stems are separated to make it easier to cook later.
Heat the oil in a pan, stir-fry the cabbage stems until soft, then add the green peppers and stir-fry until the green peppers are broken, then add the cabbage leaves. Stir-fry until the cabbage leaves are soft, then add an appropriate amount of water (almost covering the vegetables) and bring to a boil. Add the thirteen spices and cooking wine, stir well and simmer over low heat, stirring in between to prevent sticking to the pan.
Stew until the vegetables are tender, then add an appropriate amount of salt and stir-fry evenly.