1. Rinse the pickled Chinese cabbage in clean water until the saltiness is moderate, then set aside.(You can taste it)

2. Cut the tofu into pieces and prepare the beef pieces.

3. Add oil to a pot, then stir-fry with chopped (scallions).Gingeruntil fragrant, then add the Chinese cabbage, stir-fry for a moment, then add tofu, beef pieces, (dry chili peppers), chicken essence.Chicken Essence，and bring to a boil. Let it simmer for ten minutes before serving.Check the saltiness; if it's just right from the Chinese cabbage, you don't need to add more salt.Little tip