Napa Cabbage with Fried Tofu Puffs (白菜油豆腐)

Steps

1. 1

   Prepare the napa cabbage by separating the stems from the leaves. Slice the thicker stems into thick pieces and set the leaves aside.

2. 2

   Tear each fried tofu puff open by hand; this allows them to absorb the sauce more effectively during cooking.

3. 3

   Heat a wok or skillet over medium heat. Add the sliced pork belly and stir-fry until the fat renders out and the meat is slightly browned.

4. 4

   Add the smashed garlic and sliced millet chili to the pan. Stir-fry briefly until fragrant.

5. 5

   Add the sliced cabbage stems to the wok and stir-fry until they begin to soften and release their aroma.

6. 6

   Pour in a bowl of fresh water and add the prepared tofu puffs.

7. 7

   Season the mixture with light soy sauce, dark soy sauce, oyster sauce, salt, and chicken essence.

8. 8

   Add the cabbage leaves to the pot. Bring the liquid to a boil.

9. 9

   Use a spatula to gently press down on the tofu puffs while simmering, ensuring each one is fully submerged and saturated with the savory broth.

10. 10

    Drizzle in a small amount of cornstarch slurry to thicken the sauce.

11. 11

    Toss in the green onion sections, give it a final stir, and serve hot with steamed rice.