Braised noodles with scallops, pork, cabbage and cabbage
- Chinese cabbage 400g
- 100g pork belly
- about 20 scallops
- Powder about 75g
- Appropriate amount of onion, ginger and garlic
- 2 pieces of dried chili
- Five spice powder 2g
- Dark soy sauce 5g
- salt 3g
- chicken essence 2g
- white sugar 2g
1.Rinse and tear the cabbage into pieces and separate the leaves and stems
2.Sliced ??scallops, ginger, garlic, dried chili and knives for later use
3.Soak the potato vermicelli with water in advance to soften the scallops and rinse them
4.Heat the oil, add the pork, stir-fry the water and fry the oil, add the onion, ginger, and garlic to fry until fragrant
5.Add the five spice powder and dark soy sauce and stir fry for a while
6.First add cabbage stalks and stir-fry until broken
7.Add scallops and stir fry evenly
8.Put in Cabbage leaves
9.Add salt
10.Put a little sugar
11.Add the soaked noodles
12.Add chicken essence
13.Stir fry evenly and taste good
14.Finished product
1.Put the hard-to-mature cauliflower cabbage stalks first until they are basically mature, then put the easy-to-mature cabbage leaves and soaked vermicelli to achieve Mature together 2.Vegetables are indeterminate and all are used flexibly from reality
