Homemade Stewed Wax Meat with Baby Cabbage Recipe

It's too cold, so the next dish is already cool by the time it's cooked, so let's make a lazy stew with ingredients at hand.IngredientsPreserved meat and budding cabbage to make a soup in a slow cooker, add some fresh shrimp and soaked bamboo shoots, use this soup to serve with rice, making both the soup and vegetables available, nutritious and delicious while saving effort. I prefer using a clay pot for stewing dishes as it imparts richer flavors than regular pots, and the ingredients become soft and tender. It's suitable for our multi-generational family.

Main Ingredients

Preserved meat 150g, budding cabbage 2 heads,dried bamboo shoot cloths 50g, fresh shrimp 100g,black wood ear 100g, an appropriate amount of sesame oil, salt,pepper powder,ginger and

scallions

.

1. Wash the preserved meat and cut into slices; slice the ginger.

2. First, place the preserved meat and ginger with pepper powder in a slow cooker, add about 1.5 liters of water, cover, bring to a boil, then reduce heat and cook for 10 minutes to soften the meat.

3. Soak the bamboo shoot cloths in water until soft, wash and set aside.

4. Slice the budding cabbage and clean the black wood ear.5. After 10 minutes, add the budding cabbage, black wood ear

and bamboo shoot cloths, continue to cover and cook on medium-low heat for another 20 minutes.

6. After 20 minutes, add salt and cook for about 5 more minutes.

7. Add fresh shrimp and cook for 1 minute until the shrimp is cooked.

8. Before serving, sprinkle with scallions and a few drops of sesame oil.