Specific production steps
First: first break off the rotten leaves outside the cabbage, then break off the cabbage leaves one by one, clean them and control the water for later use.
Second, separate cabbage leaves from cabbage, because cabbage is not easy to taste. Pat cabbages with the back of a knife so that they can be tasted easily. Then cut into sections with an oblique knife and put them into the pot for later use.
Third: blanching the cabbage is the most important step to keep the cabbage crisp and refreshing. Add a proper amount of water to the pot, bring to a boil, add a proper amount of salt and cooking oil after the water boils, blanch the cabbage in clean water for about 30 seconds, take out cold water for later use, and blanch the cabbage leaves in the pot for about 10 second.
Fourth, add the right amount of oil to the pot, add the dried garlic and pepper to stir fry, then pour the blanched Chinese cabbage, stir fry over high fire, add the right amount of salt, thirteen spices, vinegar and oyster sauce, and stir fry quickly and evenly.
In this way, with a simple step, the fried cabbage is attractive in color, very tasty and crisp in taste. Fried cabbage tastes several times. The cabbage that is scalded first and then fried will not be soft, and it will be easier to taste, ensuring that every cabbage you eat in your mouth is crispy and delicious.