Material: 2-3 sea cabbages bought in the supermarket. Practice: This is quite simple. Each sea cabbage is cut into 3 sections, then soaked in clear water for 2 hours, and the water is changed every half an hour. Seafood is quite salty. In order not to eat "salt" for a while, soak it first to remove the salty taste. After soaking, add water to the pot, bring it to a boil, and put the soaked cabbage into it to cook. Because the cabbage is tender and easy to cook, it usually takes 1-2 minutes, and you can get out of the pot when the stalk turns emerald green. Then put it in the prepared ice water to bubble, so it will be crisp and cool. Then cut the cabbage into 2-3 cm long pieces and put them in a bowl. Then, mix the juice, add a small amount of oil to the pot, put the douchi soaked in warm water, minced garlic, Jiang Mo and pepper into the pot and saute until fragrant, add two tablespoons of soy sauce and a small amount of vinegar, and stir-fry is OK. Finally, pour the juice and serve it, and you can have a good meal.