Ingredients: Chinese cabbage 1 small pot, 30-35 ml of corn oil, 3 slices of ginger, 8- 10g of cooking wine, half bowl of clear water, and salt 1 spoon.

1, Chinese cabbage soaked in water 15 minutes.

2, clean, break off the yellow leaves.

3. Slice ginger and clean it.

4. Wash the pot and heat it with high fire. Pour in corn oil, add a little more oil, add ginger slices, stir-fry until fragrant, and shake the pot to make it oily.

5. Add the slightly drained cabbage and stir fry with a spatula.

6. Stir-fry for 30 seconds, pour in cooking wine and continue to stir-fry for 30 seconds.

7. Then pour in half a bowl of water and stir well. Turn to medium heat, cover the pot and stew 1 for half to two minutes.

8. Add a spoonful of salt to taste and stir well. 30 seconds to cook.