1. Pick and wash the cabbage,
2. Cut the cabbage into sections and separate the stem from the leaves
3. Beef sausage cut into slices
4. Start the frying pan, stir the scallion and ginger into the pan and stir-fry the cabbage stems. Add appropriate amount of water as appropriate. Cover the pan and cook for a while
5. Stir-fry Chinese cabbage leaves
6. Stir fry with salt
7. Stir-fry beef intestines in the pan, stir-fry evenly and then turn off the heat, serve and enjoy
Tips:1. The beef sausage tastes very good, so it is not advisable to add a variety of condiments.
2. The leaves of Chinese cabbage are easier to ripen than the stems, so they should be put into the pot later.
