Stewed cabbage with spine(ji gu dun bai cai )

Stewed cabbage with spine

Introduction:

"I used to like to cook in the kitchen, but I didn't have time to learn because of my busy work. In 2005, after I retired from the second tier, three meals a day was my main job. If I cooked a very common home cooked dish with my heart, it would be very delicious. A few years later, my cooking skills have made great progress. In the future, I will introduce them to you one after another. I hope you can put forward your valuable opinions and suggestions. "

Production steps:

Step 1: cut 200g pig spine into small sections, 5 leaves of Chinese Cabbage (cut the side of Chinese cabbage into 2cm long and 1cm wide, and the leaves of Chinese cabbage are optional), a piece of frozen tofu into 1.5cm cubes, and a potato into strips or pieces.

Step 2: add water, star anise and Zanthoxylum noodles in a casserole, boil the pig spine over low heat for about 40 minutes, add potatoes, frozen tofu, carrots, green onions, ginger and salt.

Step 3: after boiling, add cabbage, after boiling, finally add cabbage leaves, turn off the fire and add monosodium glutamate.

Materials required:

Pig spine: 200g

Chinese cabbage: 5 leaves

Frozen tofu: one piece

Potatoes: one

Carrot: one

Scallion: right amount

Ginger: right amount

Star anise: right amount

Chinese prickly ash noodles: right amount

MSG: right amount

Salt: right amount

Note: features: nutrition, calcium.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Ji Gu Dun Bai Cai