1. Shallots, chopped green onion, garlic into minced garlic, dried chili shredded
2. Wash soybean sprouts, wash Chinese cabbage, and cut into shreds for later use
3. Boil a pot of water and blanch the soybean sprouts. After blanching, put it in a bowl and drain the water
4. In the same way, blanch the cabbage. (First put the cabbage stalk part, and then put the cabbage leaves part after the boiled soft) After blanching, put it in a bowl and drain the water
5. Put the minced garlic, chopped green onion, and dried chili in a frying pan to fry until fragrant, and add a few diced peppercorns and fry together
6. Put the fried ingredients on the cooked cabbage and bean sprouts
7. Add 2 porcelain spoons of soy sauce
8. Add 1 porcelain spoon of vinegar
9. Add half a porcelain spoon of sesame oil
10. Add some Laoganma chili according to personal taste
11. Add half a porcelain spoon of salt, 2 teaspoons of sugar, mix well and serve
Tips:When blanching the cabbage, put the cabbage stalk first, and then put the cabbage leaves when it is almost cooked
