1. Shred white cabbage and purple cabbage.
2. Start the pot to boil water, boil the pot and simmer, turn the water on and off, and simmer for two minutes, then remove the cold water.
3. Pick up the pot and pour the salad oil.
4. Add pickled peppers and garlic cloves, and stir fry for a fragrance.
5. Pour the kale and stir fry a few times.
6. Add a little salt, chicken essence, and continue to stir fry for a few times on high heat.
7. Pour a little rice vinegar before starting the pan, stir-fry twice and then out of the pan (add vinegar, you will find that the color will become brighter).
