1. First cook the rice in a pressure cooker, and slice the char siu. The cabbage here is very large, so you need to cut it, separate the stems from the leaves, cut the stems into sections and cut the leaves into strips, and cut the chives into cubes;
2. Heat the pan and put the bottom oil, pour in the minced ginger and garlic, and sauté;
3. Stir-fry the cabbage stalks first. The cabbage stalks are more difficult to fry and soften than the leaves.
4. Add vegetable leaves, add 1/3 tsp of salt, 1/3 tsp of pepper and 1/4 tsp of sugar, stir well, set aside;
5. After the meal is finished, loosen the meal;
6. Add char siu;
7. Add cabbage again, close the lid, set for about 5 minutes;
8. When time is up, add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1/2 tablespoon of sesame oil, sprinkle in chopped green onion, stir evenly, start, Enjoy!
Tips:You can pick your favorite vegetables, such as Chinese cabbage, cabbage cores and even broccoli.
