1. Peel off the leaves of Chinese cabbage, rinse them with clear water, take them out and drain them. Slice garlic, cut dried peppers in half, and don't use pepper seeds.

2. Slice the leaves of Chinese cabbage, separate the leaves from the cabbage, and slice the cabbage, which makes it easier to taste. When frying, stir-fry the cabbage first, then stir-fry the cabbage leaves, so that the fried cabbage leaves will be cooked at the same time and the cabbage leaves will not be over-fried.

3. Add oil to the pot and heat it. Add garlic slices and dried peppers and stir-fry until fragrant.

4. immediately add cabbage to help stir fry the fire, stir fry the cabbage until it is slightly soft and then stir fry until it is broken.

5. Add cabbage leaves, then add soy sauce, balsamic vinegar, white sugar and a little salt, stir fry quickly on high fire until the cabbage leaves wilt, turn off the fire and serve.