How to cook delicious Chinese cabbage

Chinese cabbage is an indispensable dish for people in winter. However, eating Chinese cabbage every day makes it tasteless. Every time I cook, I don’t know how to make Chinese cabbage delicious. I am also a food lover, and I have done some research on how to cook Chinese cabbage. Everyone says that the Chinese cabbage I stew is delicious. Today, I will tell you how to stew Chinese cabbage so that you can see how to make Chinese cabbage delicious.

How to make delicious stewed Chinese cabbage

Ingredients for stewed Chinese cabbage

One kilogram of Chinese cabbage, 350 grams of fresh pork stomach, 50 grams of ham, 5 grams of starch, 20 grams of dried mushrooms, 5 grams of salt, 75 grams of lard, and a little MSG.

How to stew Chinese cabbage

1. Remove the outer layer of old leaves at the root of the prepared Chinese cabbage, then blanch the cabbage in boiling water, take it out and tear off the skin of the cabbage for later use.

2. Cut the pork tripe into slices, then stir-fry in a hot pan for about two minutes. Also soak the mushrooms in water and then stew them in water.

3. Cut the ham into slices, blanch it in boiling water and set aside.

4. Put the prepared lard in a pot and heat it over medium heat until it is 50% hot. Then put the cabbage in and fry it. Then take it out and put it in a large soup bowl. Cover it with pork kernel. Add appropriate amount of salt and water, and put the hot pot in the pot to steam for about an hour.

5. Take it out after steaming, remove the upper layer of pork belly, and place the processed mushrooms and ham on both sides of the cabbage. Heat the steamed soup in a pot, add MSG, sesame oil and starch, thicken it, and pour it on the cabbage before serving.