1. Wash the Chinese cabbage stems and set aside.
2. Finely chop the garlic, chop the red pepper, and set aside the pepper.
3. Cut the cabbage stalks with a diagonal knife first, do not cut, and then cut straight into thick strips.
4. Boil the water in the pot, add salt, add the stalks to blanch-drain underneath, and quickly put it in cold boiling water to cool. (It is better to use a larger stainless steel bowl in advance, add some water and freeze-under)
5. Put the cold stalks on the plate and put red peppers.
6. Add 1 tablespoon of fresh soy sauce + 1 tablespoon of balsamic vinegar + half a tablespoon of sugar + a little pepper to a bowl, mix well, and pour on the stems.
7. Heat up the oil in the pot and fry the fragrant pepper, and the garlic stalks are drizzled on the stems
8. It can be eaten after stirring.
