Celery leaves are removed and obliquely cut (celery is cut into sections because there are fibers that affect the taste), and colored peppers are shredded like celery. Put the oil in the wok, heat the celery, stir-fry the duck soup, add the duck colored pepper, stir-fry, then take out the spoon and put it on the plate. Marinate the duck, lubricate it, add onion, ginger, garlic and stir-fried celery to the bottom of the pot, finally add the smooth duck, stir-fry it, take it out of the pot and control it to dry for later use, then cut the celery into sections, cut the vegetables into sections, take it out of the pot, drain water, boil the water, add the celery, blanch the duck, remove the bones, cut it into two thick shreds, code it with a little salt, simmer the oil, and add it.
If you want to make delicious shredded garlic cabbage, you should first choose cabbage with small green leaves. This kind of cabbage tastes good, and its color is beautiful when fried.
Cleaning: Chinese cabbage needs to be sprayed with pesticides during its growth. Tear the selected Chinese cabbage into even pieces by hand, soak it in salt water and wash it to remove pesticide residues.
Prepare ginger, garlic and dried Chili for later use, and put soy sauce, oyster sauce, sugar and cooking wine into a bowl for later use. Note: salt is not busy, soy sauce and oyster sauce themselves have salty taste, and they will be fried and tasted soon. Put it when the taste is not enough to avoid being too salty. Adding oyster sauce and appropriate amount of sugar is to improve the taste, which is the second trick. Without these two dishes, it will be slightly inferior.
If you cut it with a knife, there will inevitably be some stalks inside, and the hand tear will be perfectly removed. Shredded cabbage with garlic has a faint garlic flavor and a crisp taste. It has its own sweetness and a touch of vinegar, and it tastes particularly delicious.