1. Wash the cabbage, remove the leaves (leave the leaves for soup), cut into diamond-shaped pieces, and blanch in high heat. (Add 3 grams to the water when blanching vegetables)
2. Wash the fungus and soak in advance, tear it into small flowers, and blanch it in water.
3. Put the blanched vegetables in a basin, weigh the heat, add salt and chicken powder, mix well, and chop garlic into minced pieces.
4. Add oil and pepper from the pot to a low heat, stir up the aroma, and then remove the pepper.
5. Add garlic and chili and stir fry until fragrant.
6. Pour the fried garlic and chili on the dish, mix well, add light soy sauce and vinegar and mix well.
7. Served dishes.
Tips:Chinese cabbage only uses stems and leaves for soup
