1. This kind of cabbage is also called Yabai.
2. Remove the leaves.
3. Wash it clean and pull it into a piece of even size with your hands.
4. Stir the fat meat with vegetable oil and add the lean meat, stir fry until the color changes.
5. Add dried chili segments and garlic diced and stir fry over high heat.
6. Add the dark soy sauce, add water and mix with the good juice, to color and enhance the fragrance.
7. Add the cabbage head and stir fry for a minute, then pour the balsamic vinegar along the side of the pan.
8. Stir-fry until the cabbage is cooked at six o'clock and season with salt.
9. Finally, add steamed fish soy sauce and garlic leaves.
10. The sauce is rich and fragrant, and it is not too cold this winter when it is served with an alcohol stove!
Tips:1. The lean meat is marinated in oyster sauce to taste and tender.
2. The cabbage head is turned into even-sized pieces by hand, which tastes better than cut with a knife.
3. The cabbage head is cooked quickly before adding salt, otherwise the water will come out, and the fried cabbage head will not taste good.
