Raw materials: Chinese cabbage (3 pieces), lean meat (3 pieces), pure milk (1 box), onion (1 piece), ginger (2 pieces), garlic (3 pieces).
Seasoning: oil (2 tablespoons), salt (1/2 tablespoon), soy sauce (1/3 tablespoon), cornstarch (1 tablespoon), chicken powder (1/5 tablespoons)
1. Wash the onion, ginger, garlic, onion, cut into sections, ginger, peeled slices, and garlic, squash. Wash the lean meat and smash it. Add 1/3 tablespoon soy sauce, 1 tablespoon cornstarch, and 1/5 tablespoon chicken essence. Marinate for 5 minutes.
2. Add 2 tablespoons of oil to the pan to heat it. After sauteing the garlic, pour in the meat and stir until the meat is white.
3. Uncover the lid, put the cabbage, cook for about 2 minutes, and the leaves will be soft.
4. Pour 2 bowls of pure water into the pan, boil and pour 1 box of pure milk, add 1/2 tablespoon of salt, and cover with lid to boil.
After understanding the practice of Chinese cabbage, we must also pay attention to the fact that we should not cook cabbage for a long time. This will greatly lose the nutrition inside.
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