1. Wash the auricularia auricula and put it in cold water. After boiling, turn off the fire and soak.

2. Cut the cabbage with an oblique knife, preferably with the help of cabbage.

3. Slice onions, garlic and dried peppers.

4. Soaked fungus

5. Pick the soaked fungus into small flowers and wash them for later use.

6. Pour the oil into the wok and add the ingredients to stir fry.

7. stir-fry cabbage

8. Cook 1 tbsp aged vinegar.

9. Add fungus, salt and a little soy sauce.

10. Stir-fry until the cabbage is slightly transparent, and the starch will thicken.

1 1. Add proper amount of aged vinegar and cook.

12. Add a little sugar and mix well.

13. Sour and crisp Chinese cabbage

Cooking tips

The first vinegar is to ensure the crispness of Chinese cabbage when frying, and the second vinegar is to increase the sour and fragrant taste.