Hot and Sour Cabbage
1.
Prepare all the main ingredients and ingredients, first cut the vegetable leaves like this, as shown in Figure 2
2.
All the vegetable leaves are cut into pieces as shown in Figure 1, and the vegetable gang cuts a knife from the middle as shown in Figure 2.
3.
Cut the cabbage into slices by beveling the knife at 45 degrees.
4.
Put the chopped cabbage on a plate for later use, cut the dried red pepper into small pieces with scissors, slice the green onions and garlic and put on the plate; put all the seasoning sugar, chicken essence, refined salt, aged vinegar, light soy sauce, and oyster sauce into a small bowl, and add a small amount of water Mix thoroughly and reserve
5.
Heat the wok and pour sunflower oil into the oil, add dried red peppers and sauté until fragrant, add chopped green onion and stir fry until fragrant, pour the cabbage and stir fry over high heat
6.
Stir-fry the cabbage until the color changes and become soft, add the leaves and continue to fry until the cabbage is eighth mature
7.
Add the prepared sauce and stir fry to taste. Picture 1, finally add water starch and stir fry to collect the juice. The hot and sour cabbage is ready.
Tips:
1. It is best to arrange the cut cabbage gang and leaves in separate plates, so that it is convenient when frying;
2. The sauce and starch should be adjusted separately, put the sauce first, then the water starch, so that the dishes are easy to taste;
3. The amount of water starch added depends on the amount of vegetables and the amount of water produced.
