How to Make a Delicious Tomato, Cabbage, and Potato Stew?

Q: Can I replace pork with another type of meat in this recipe?
A: Yes, you can use chicken or beef as alternatives to pork in this stew.

Q: Is it necessary to use the specific brands of seasonings mentioned in the recipe?
A: No, you can use similar seasonings available to you, though the taste might vary slightly.

Q: Can I omit the vermicelli from the recipe?
A: Yes, the vermicelli can be omitted or replaced with another type of noodle if preferred.

Tomato, Cabbage, and Potato Stew

Notes

Ingredients:

Tomatoes (medium-sized) - 2
Potatoes (medium-sized) - 2
Half a cabbage
Green onion - 1 segment
Ginger - 1 piece
Salt - 3g
Dark soy sauce - 1/2 tablespoon
Cooking wine - 1.5 tablespoons
Soy sauce - 1.5 tablespoons
Oyster sauce (reduced salt) - 1 tablespoon
Chicken bouillon - 1 pump
Vermicelli - a handful
Pork - 150g
Sichuan peppercorns - about 10
Star anise - 1/2 piece

Instructions:

Wash and prepare the cabbage.
Tear the cabbage into large pieces by hand.
Wash and cut the tomatoes into chunks.
Peel and wash the potatoes, then cut them into chunks.
Slice the pork, green onions, and ginger.
Heat oil in a pot, and fry the Sichuan peppercorns and star anise until fragrant.
Add the green onions and ginger, and stir-fry until fragrant.
Add the pork slices and pork skin (if using lean meat).
Add cooking wine to remove any gamey taste.
Add the tomato chunks and stir-fry.
Add the cabbage pieces and stir-fry.
Add the oyster sauce.
Add the soy sauce and dark soy sauce.
Add the potato chunks and stir-fry on high heat.
Once the vegetables release their juices, add hot water until it covers the ingredients.
Bring to a boil, then add the vermicelli and simmer on low heat until the vermicelli is soft.
Add salt.
Add chicken bouillon, mix well, and serve.