Family Recipe 34 - Napa Cabbage Stew + Wide Noodles

Ingredients: Napa cabbage (or Chinese cabbage), Pork belly, Fried tofu puffs, Hot pot meatballs, Ginger, Flour, Salt, Soy sauce, Cooking wine Instructions: 1. Add a little salt to the flour. Gradually add water while stirring with chopsticks. Once the flour starts to clump, stop adding water and knead it into a dough with your hands. Cover with a clean damp cloth (or lid, plastic wrap) and let it rest for 20 minutes. Repeat the kneading and resting process three times. This is called 'three kneads, three rests'. Use cold water; boiling water is not necessary. 2. Cut the napa cabbage into large pieces and wash them. Heat some oil in a pan and stir-fry the cabbage until softened. Adding a little salt can help soften it faster. Set aside. 3. Slice the pork belly, cut the hot pot meatballs into bite-sized pieces, and smash the ginger. 4. Heat oil in a pan and fry the pork belly until golden brown. Add the ginger, cooking wine, water, and napa cabbage, and simmer for 30 minutes. After 30 minutes, add the fried tofu puffs and meatballs. Season with salt and soy sauce, and continue to simmer for another 30 minutes. You can cover the pot. 5. Take a portion of the dough, roll it out to about 0.5 cm thickness, and cut it into strips about 3-4 cm wide. 6. Use a slotted spoon to remove the ingredients from the pot, leaving only the broth. Stretch the dough strips by hand to lengthen them and cook them in the broth. Finally, return the ingredients to the pot. If making dough is difficult, you can substitute with glass noodles, wide glass noodles, or even pre-made dough flakes from the market.