Ingredients: Chinese cabbage, sweet potato vermicelli 1 teaspoon, bean curd 1 piece, 2 pieces of aniseed, salt 1 tablespoon, chopped green onion, 3 slices of ginger, 2 slices of dried pepper, oyster sauce 1 tablespoon, 2 tablespoons of fresh essence, and soy sauce/kloc.
1. Prepare ingredients. Peel off the leaves of Chinese cabbage, clean them and cut them into small pieces for later use.
2. Put a proper amount of water in the pot. After the water is boiled, add the vermicelli and cook until soft. Don't take it out after cooking, put it directly into the pot later.
3. Heat another pot and pour in proper amount of cooking oil. Stir-fry 2 star anises for fragrance, then stir-fry chopped green onion, ginger slices and dried Chili slices for fragrance.
4. Put the cut Chinese cabbage in, stir-fry until it is soft, add appropriate amount of water, then add 65,438+0 tbsp oil consumption, 2 tbsp fresh essence and 65,438+0 tbsp soy sauce, and stir well.
5. Transfer to a casserole and bring to a boil. Add soft vermicelli and tofu, cut into small pieces, put in, cover and simmer for 20 minutes.
6. Because the vermicelli is cooked soft in advance, it doesn't need to be stewed for too long. But if you want to make the food more delicious, it is recommended to stew for more than 30 minutes. Season with salt before cooking.