Raw materials: Chinese cabbage, red pepper, soy sauce, vinegar, minced garlic, chicken essence, dried red pepper, pepper, salt and vegetable oil.

Step 1, shred the Chinese cabbage for later use (it is recommended to use more leaves, if only the cabbage heart is taken, the taste will be better).

Step 2: shred the red pepper and mince the garlic.

Step 3, put red pepper and minced garlic into shredded cabbage, and pour in a little salt, chicken essence, soy sauce and vinegar.

Step 4, pour an appropriate amount of vegetable oil into the pot, turn off the fire after heating, add pepper particles and dried peppers, and take out the pepper after frying.

Step 5: Pour the oil into shredded Chinese cabbage and mix well.

Morphological characteristics of Chinese cabbage

Chinese cabbage is a biennial herb with a height of 40-60 cm. The whole plant is slightly white and hairless, and sometimes there are a few bristles on the midvein under the leaves. Basal leaves are large, obovate-oblong to obovate, 30-60 cm long, blunt at the top, wrinkled and wavy at the edge, sometimes with inconspicuous teeth, white and wide midvein; There are many stout lateral veins, the petiole is white, flat, 5-9 cm long and 2-8 cm wide, and the edge has wide thin wings with notches; The upper cauline leaves are oblong-ovate, oblong-lanceolate to oblong-lanceolate, and 2.5-7 cm long.

The flowers are bright yellow with a diameter of1.2-1.5cm; Pedicel 4-6 mm long; Sepals oblong or ovate-lanceolate, 4-5 mm long, erect, pale green to yellow; Petals obovate, 7-8 mm long, tapering into claws at the base. Silique is thick and short, with a length of 3-6 cm and a width of about 3 mm. Both sides are flattened and erect, with a beak length of 4- 10 mm and a width of about 1 mm and a round top. Fruiting pedicels spreading or ascending, 2.5-3 cm long, thicker. The seeds are spherical, with a diameter of 1- 1.5 mm and brown. Flowering in May and fruiting in June.