1. Cut Chinese cabbage stems into slices obliquely;
2. Prepare garlic slices and red pepper rings and other raw materials;
3. Heat the pan with cold oil, add garlic slices and red pepper to sauté;
4. Add Chinese cabbage stalks and stir fry;
5. Add appropriate amount of salt to taste when the stems five and six are mature;
6. Finally, cook the balsamic vinegar out of the pot and put it on the plate.
7. Serve it.
Tips:1. Chinese cabbage stalks should be cut obliquely into slices for better taste; 2. Chinese cabbage stalks should not be fried too well, and salt can be added to season five or six when they are mature; 3. Add balsamic vinegar before cooking and stir-fry evenly, not suitable Time is too long.
