Bean curd and cabbage

Overview

How to cook Bean curd and cabbage at home

Remove the roots from the Chinese cabbage, wash it, and blanch it in boiling water. When blanching, put a drop or two of oil in the water to make the vegetables greener.
Cut the blanched cabbage into inch-long pieces.
Cut the tofu skin into sections the same length as the cabbage.
Prepare minced green onion and shred dried chili pepper
Put appropriate amount of salt, soy sauce, cooking wine, sugar, and starch in a bowl, add a small amount of water and stir evenly.
Heat the pan with cold oil, add thirteen spices, minced green onions, and dried chilies and stir-fry.
After stir-frying until fragrant, add tofu skin and continue stir-frying.
After the tofu skin is stir-fried evenly, add the cabbage and continue to stir-fry.
Finally, pour the prepared sauce along the edge of the pot, stir-fry evenly, and serve.