1. Tear the cabbage into small pieces by hand, then wash and drain the water for later use
2. Thinly slice the fat and set aside
3. Pour a small amount of vegetable oil into the pot and heat it on medium heat, then add the fat slices to refine the fat, remove the oil residue and turn off the heat, then add the minced garlic and use the remaining heat to stir until golden
4. Pour the cabbage over medium heat and stir fry
5. Pour in the minced garlic and stir fry evenly
6. Add dried chili and stir fry
7. Finally, add some salt and stir fry until the cabbage becomes soft
8. Pour in the light soy sauce and stir-fry evenly with vinegar
9. It's served on the plate, the sour, spicy and crispy taste is very delicious!
Tips:1: The stem at the root of the cabbage is thinner with a vegetable blade, so as not to be too thick and not easy to taste\n2: Because there are more fats and fats, so put a small amount of vegetable oil
