Cabbage, tofu, and glass noodles stew

Method

1. 01

   Step 1

   Wash the pork belly and slice it thinly. Slice the ginger into small pieces and chop the scallions.

   

2. 02

   Step 2

   After washing the cabbage, drain the water and then cut it into thick shreds. You can also tear it into pieces by hand, depending on your personal preference.

   

3. 03

   Step 3

   Heat some cooking oil in a pan, add the pork belly and stir-fry until it releases oil and curls up. I like to stir-fry the pork belly until it is golden brown.

   

4. 04

   Step 4

   Then add light soy sauce and cooking wine, stir-fry until the meat slices are colored, and I also cut the pork belly skin into strips and threw them into the pot to stir-fry together.

   

5. 05

   Step 5

   Next, add the cabbage and stir-fry over high heat until the cabbage softens.

   

6. 06

   Step 6

   Add enough water to cover the ingredients in the pot, add the glass noodles, bring to a boil over high heat, then reduce to medium heat and simmer for about ten minutes. You can use sweet potato starch or potato starch noodles; the thickness doesn't matter.

   

7. 07

   Step 7

   Add the tofu, cut into small pieces, and continue to simmer for about ten minutes. It's best to use firm tofu, as it's less likely to break and can withstand longer cooking times.

   

8. 08

   Step 8

   Once the ingredients in the pot are tender, add salt and chicken bouillon to taste, stir well, and it's ready to serve. Stewing doesn't require reducing the broth too much; a good stew should have both broth and vegetables.

   

9. 09

   Step 9

   A stew of cabbage, tofu, and glass noodles, a dish with a Northeastern Chinese flavor, is ready. It's especially delicious with rice. Why don't you give it a try?