1. Wash the cabbage.
2. Cut into diamond-shaped pieces.
3. Cut the garlic into froth, put it in a plate, add an appropriate amount of starch, and add water to adjust the starch.
4. Put the oil in the wok and heat it to 70% heat. Add the chopped cabbage and stir fry a few times. Add vinegar. If you like the sour taste, you can put a little bit more. Add the right amount of salt and a small amount of soy sauce, and stir fry evenly.
5. Don't fry for too long. When the cabbage is hard, add the adjusted juice, stir fry evenly, and take it out of the pan.
Tips:Don't make it super soft, otherwise it will affect the taste. It's best to finish it within 1 minute from the pot to the pot.
