Pickled Chinese cabbage Tofu Pot

Health benefits

Pork: Nourishing Blood

Sichuan pepper: dehumidification

Ingredients and materials

Appropriate amount of pickled Chinese cabbage

Moderate amount of frozen tofu

Moderate amount of pork

Moderate amount of vermicelli

Moderate amount of edible oil

Moderate amount of ginger

Moderate amount of Sichuan pepper

Moderate amount of chili pepper

Moderate amount of light soy sauce

Moderate amount of scallions

Moderate amount of garlic

Moderate amount of edible salt

Chicken essence, a little bit

Pickled Chinese cabbage Tofu Pot

1. First, let's have a finished product image.

2. Prepare the ingredients, slice the pork (pork belly should be used, but we don't have it at home, so we'll use pork tenderloin instead. Personally, I think pork belly is the most delicious), shred the scallions and ginger, and wash two clean chili peppers.

3. Soak the vermicelli and set it aside for later use.

4. Cut the frozen tofu into pieces for later use.

5. Shred pickled Chinese cabbage for standby.

6. Heat up the cold pot.

7. Keep going and add Sichuan peppercorns until fragrant.

8. Stir fry Sichuan peppercorns until fragrant, then remove and discard. Add pre cut meat slices and stir fry until the water is slightly dry.

9. Add the pre prepared ingredients, shredded scallions, raw ginger, and small chili peppers, stir fry and continue to stir fry.

10. When the flavor is ready, add pickled Chinese cabbage prepared in advance and continue to stir for a while. Add a spoonful of edible salt and a little soy sauce. Do not use old oil. The dishes cooked with old soy sauce are black, and the taste and image are not very good.

11. Add boiling water, add enough at once, do not add water in the middle, simmer over high heat.

12. When the soup in the pot boils, add frozen tofu and simmer slowly over low heat.

13. After adding frozen tofu, continue to stew for 30 minutes until the soup is less. At this point, the tofu has already entered the flavor and a strong aroma has been released. In short, one word is fragrant, three words are too fragrant.

14. Add the pre soaked vermicelli, because my vermicelli is not pure sweet potato flour and cannot be cooked well, so add the vermicelli and cook for another five minutes. Then add chicken essence and pre prepared minced garlic, and it will be ready to serve.

15. Put on a plate and start. A delicious and sour taste will make you an appetizer. pickled Chinese cabbage Tofu Pot will be ready. Delicious, it pairs perfectly with rice and steamed buns.

Tips

1. pickled Chinese cabbage must be soaked in water in advance to remove the sour taste of pickled Chinese cabbage

You can choose the two side dishes according to your own taste, but personally, I think too many varieties are not delicious.

3. For the meat of this dish, it is better to use streaky pork, because pickled Chinese cabbage is scraped and stewed with streaky pork.

4. Although this dish is delicious, it can't be eaten every day, because the sub salt in pickled Chinese cabbage is not conducive to health.

4. This is just my family's way of eating. Please forgive any differences.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/3779.html