1. Wash Chinese cabbage and control water.
2. Shred the cabbage and separate the cabbage leaves.
3. Prepare green onion, ginger and garlic, and chop Pixian bean paste.
4. Prepare the sauce: 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 3 tablespoons of vinegar, 3 tablespoons of sugar, half a tablespoon of starch, add appropriate amount of water, a little salt, and mix well.
5. Heat the pot, stir-fry the green onion, ginger, garlic, and Pixian bean paste with cold oil, and stir-fry until the red oil is obtained.
6. Under the cabbage gang.
7. Stir fry for about 1 minute.
8. Under the cabbage leaves.
9. Stir fry until the cabbage becomes soft.
10. Pour the juice into the bowl.
11. Stir-fry evenly until the soup thickens.
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