Vinegar Cabbage
1.
Shred green onion and slice ginger (don’t put onion if you don’t like it, but don’t omit ginger, because ginger and cabbage are so good)
2.
Heat the pot, pour in a little more oil (the cabbage is more oily) and heat it up, add sliced ginger, shredded green onion, shredded cabbage, shredded pepper and vinegar (if you don’t like spicy food, please ignore shredded pepper), pour in the vinegar and start Stir-fry, then add pepper powder, pepper and ginger powder, stir-fry until the cabbage is discolored (the cabbage slices are basically not white), add appropriate amount of salt and chicken essence and cook.
3.
Just cut the leaves into pieces at will. For normal-sized cabbage, 6-7 slices of cabbage can be fried in a large plate.
4.
Shred green onion and slice ginger (don’t put onion if you don’t like it, but don’t omit ginger, because ginger and cabbage are so good)
5.
Heat the pot, pour in a little more oil (the cabbage is more oily) and heat it up, add sliced ginger, shredded green onion, shredded cabbage, shredded pepper and vinegar (if you don’t like spicy food, please ignore shredded pepper), pour in the vinegar and start Stir fry, then add pepper powder, pepper and ginger powder, stir fry until the cabbage is discolored (the cabbage slices are basically not white) and become soft, add appropriate amount of salt and chicken essence and cook.
6.
Serve and enjoy. The crunchy taste, hot and sour taste, the Chinese cabbage counterattack successfully!
Tips:
1. Don't worry about putting the cabbage in the pot. Be sure to add enough vinegar before starting to stir fry.
2. Be sure to add salt and chicken essence before finally out of the pot.
3. The cabbage can be eaten raw, so don't worry about it being cooked until it changes color.
4. Cabbage does not need to be washed, because it grows from the inside, so just peel off the dry leaves on the outside; if you feel uncomfortable if you don't wash it, you must dry it.
