Stewed Chinese Cabbage

Prepare the Chinese cabbage, wash it, blanch the konjac rolls in boiling water, then cool them with cold water, slice the carrots and set aside, cut the green onions into sections, slice the garlic, mince the ginger and set aside

It’s best to tear Chinese cabbage with your hands, which tastes much better than cutting it with a knife

Blanch the tofu slices in boiling water and soak them in cold water for a while

It tastes better when the pork belly is cut into large pieces

Wash the clam meat and set aside

Cut coriander into sections and set aside

Pour the oil into the pot over medium heat, add the ginger, onion, and garlic and sauté until fragrant

After sauteing, add pork belly

Add Yipin fresh soy sauce and a little hot water and stir-fry the pork belly so that the flavor of the meat can be fully brought out

Stir-fry the pork belly until it changes color and add the Chinese cabbage

Quickly and evenly stir-fry Chinese cabbage

Stir-fry the Chinese cabbage and add the broth after it changes color, then add tofu, konjac rolls, carrots and clam meat and start to stew. When it is almost cooked, add salt and MSG to enhance the flavor. It is best to sprinkle in coriander

Put the stewed Chinese cabbage into a plate

Although Chinese cabbage is common, it is rich in nutrients and is a home-cooked dish that ordinary people cannot live without

Chinese cabbage is a delicacy suitable for all ages

What delicious food comes from the folk!

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