1. 4-5 slices of cabbage, washed and cut into pieces
2. Scallion, ginger, garlic, dried chili, wash separately, peeled and cut into pieces
3. A small bowl of kiwai shrimp head and shell
4. Pour oil in the pot, put the shrimp shells and shrimp heads in, stir on medium heat until the shrimp shells and shrimp heads turn red and the oil is removed, and the shrimp heads and shrimp shells can be removed
5. Add a few peppers to the pot, pour the green onion, ginger, garlic and dried chili until fragrant
6. Pour in the cabbage gang and stir fry until the cabbage gang becomes a little softer
7. Pour the cabbage leaves
8. Stir-fry until the leaves are soft, add some salt, light soy sauce, and balsamic vinegar to taste
9. Loading
10. carry out
Tips:1. If there is no shrimp head or shrimp shell, it is not necessary. It is hot and sour cabbage, which is just as delicious. Shrimp oil is more delicious.
2. There are two steps when pouring the cabbage, first add the cabbage gang, stir-fry for 1-2 minutes, then add the cabbage leaves
