砂锅豆腐焖黄芽白Stew Chinese Cabbage with Tofu Claypot

有一句俗语说“白菜豆腐保平安”，其实一点也没错，豆腐与黄芽白营养一样高，做法也简单，快学起来吧。

食谱制作：Shirley
摄影：Chew（Westlight Studio）

Directions

Step 1

把青蒜放入砂锅中备用。Put the scallion into the claypot and set aside.

Step 2

豆腐切成长片，以少许油煎一煎，取出放在青蒜上。Cut the tofu into long pieces, fry with some oil, then transfer to the claypot.

Step 3

煎香五花肉，接着放入蒜头和辣椒干爆香。Fry the pork belly first then add garlic and chili until fragrant.

Step 4

加入黄芽白茎拌炒片刻，倒入调味料和黄芽白叶煮滚，即可盛入砂锅内，盖好以中火焖煮。攒入少许陈醋即可趁热享用。Add in Chinese cabbage stems parts and stir-fry for a while, pour in seasonings and Chinese cabbage leaves and bring to a boil, transfer to claypot, cover the lid and stew over medium heat. Add some vinegar before enjoy.