1. Wash and drain the Chinese cabbage, cut it into 2cm-wide strips, and then cut it into elephant-eye slices with a diagonal knife.

2. Put the wok on the fire, add the vegetable oil, heat it, add the pepper and stir-fry for fragrance, and take out the pepper.

3. Add chopped green onion and Jiang Mo, stir-fry slightly, then add Chinese cabbage, add soy sauce and salt, and serve after stirring evenly.