1. Prepare materials.
2. Slice ginger and cut dried chili into sections.
3. The cabbage has been sliced with an oblique knife.
4. Heat the pan with cold oil, add the peppercorns to explode the aroma, remove the peppercorns and use them.
5. Add ginger slices and dried chili and stir fry for a spicy taste.
6. Add the cabbage and stir continuously over high heat. When the cabbage becomes soft, add salt and sugar according to your taste, stir and stir evenly, add balsamic vinegar, stir fry, add a little chicken essence to taste, and pour the sesame oil into the pan.
7. The balsamic vinegar must be added later, if it is added too early, it will have a mild vinegar taste.
