baby Chinese cabbage (mini-sized variety)
light soy sauce
dark soy sauce
How to make Northeast pot vegetables
Prepare the ingredients.
First, slice the ginger, then put the ribs in a pan with water, a few slices of ginger and some wine, and bring to a boil.
Cut the baby greens into small pieces.
Cut the frozen tofu into small dice.
Shredded onion and chopped garlic for later use.
Cut the pork into slices and reserve.
Heat oil in a pan, add onion, ginger, garlic, some star anise and peppercorns, and fry.
Next, put the pork in and sauté until browned, then add the soy sauce, dark soy sauce and oyster sauce.
Then put the ribs, toss to coat and add some water.
Add the frozen tofu, onions, and baby vegetables and toss to coat.
Next put the vermicelli and let it sit covered.
Open the lid and season with salt and sugar to taste and mix well.
Once the vermicelli is fully cooked, the cauldron is ready to be served –