Stewed skirt with cabbage(bai cai dun qun bian )

Stewed skirt with cabbage

Introduction:

"I didn't finish the scallop skirt I bought a few days ago, and it was frozen by me. A few days ago, I took out the white tender core of the main dish and stewed it with cabbage. The soup is delicious, and it's quite good with rice and noodles."

Production steps:

Step 1: cut the tender leaves of Chinese cabbage into inch pieces and thaw the skirt.

Step 2: put proper amount of oil in the pot, add onion and ginger and stir fry until fragrant.

Step 3: add shredded cabbage and stir fry.

Step 4: stir fry until the cabbage is soft.

Step 5: add skirt and proper amount of water and bring to a boil.

Step 6: add appropriate amount of salt.

Step 7: add a little Gao Tang Jing.

Step 8: cook until soft and rotten as you like, add coriander to the pot.

Materials required:

Cabbage: moderate

Skirt: moderate

Garlic: right amount

Scallion: right amount

Coriander: moderate

Salt: right amount

Soup essence: proper amount

Note: I like to add more coriander. If I don't like it, I don't need it.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: light

Chinese PinYin : Bai Cai Dun Qun Bian