1. vegetables.
2. Break it apart and remove the useless parts, wash and drain.
3. Cut the cabbage and the leaves separately, and cut the cabbage into sections about 3 cm long.
4. The leaf can be cut to the same length as the white or slightly longer.
5. Pour oil in the pan, add the white cabbage, and fry on high heat until half cooked.
6. Add vegetable leaves, continue to stir-fry until the vegetable is cooked, add appropriate amount of salt and stir well.
7. Finished product.
Tips:1. Chinese cabbage is harder to cook than cabbage leaves, so stir-fry cabbage first, stir-fry until half-cooked, and then add cabbage leaves;
2. Stir-fried green vegetables must be fried on high heat, so that too much water is not easy to produce, and the fried vegetables are crisp and refreshing;
3. Add salt when starting the pot, which better retains the original taste of green vegetables, and while reducing the intake of salt, the taste will not reduce the salty taste.
