cinnamon (Cinnamonum cassia)
light soy sauce
|half a teaspoon|
green onions, ginger and garlic
Make it a potluck for her.
Frozen half thawed pork cut and peeled, tofu cut into pieces, mushrooms soaked in advance to fish out the tail cut in half, vermicelli soaked, cabbage hand torn size of even pieces.
After the half thawed pork slices, a little oil in a pan at 5 into heat under the pepper burst aroma, and then removed, in the next meat stir-fried until brown and dry remove from the scene.
No need to wash the pan, add a small amount of oil, 8 into the hot onions, ginger, vegetarian blast aroma, then add the cabbage, stir-fried until soft, add the dried chili, red pepper, soy sauce.
Stir fry the meat, then add the sugar, soy sauce, soy bean paste and soy sauce. Stir fry the mushrooms and allspice for 1 minute.
Pour the water used to soak the mushrooms into the pot, add the tofu and simmer on low heat for 20 minutes.
Finally, turn the heat to high and cook the vermicelli for 5 minutes, tossing in a little vinegar before serving, done!
Not too much vinegar.
Note that cabbages tend to water.
No salt for fear of salty bean paste and soybean paste, so modulate your own.
Don’t pour the water used to soak the mushrooms.
Vegan can do without meat (she’ll definitely disagree haha)