1. Wash all the ingredients, remove the leaves and wash the baby cabbage, wash and peel the carrots.
2. Cut carrots into thin slices, slice baby cabbage, dry chili into small sections, chop green onions, and slice garlic.
3. Heat the pan with cool oil, add the peppercorns and fry them until fragrant.
4. Turn on medium heat, add carrots and fry for a few times, then add chili, shallot and garlic, stir fry for 10-15 seconds, add a teaspoon of chili powder (you can leave it alone)
5. Add baby cabbage and stir fry until broken.
6. Add light soy sauce, sugar and stir-fry well, add salt and stir-fry well, add chicken essence.
7. Serve it.
Tips:1 Although this dish contains some chili, it is not spicy. If you like to eat spicy, you can replace the dried chili with fresh millet chili. Put some vinegar just before it is out of the pot. It tastes very hot and sour.
2 This dish should be fried quickly. If the fire is too low, the juice of the baby cabbage will affect the crispy texture.
