Step 1: Cut the minced garlic and pickled pepper in Jiang Mo into pieces and put them in a bowl. Cut the roots of Chinese cabbage into thin slices, and so do the leaves of Chinese cabbage.
Step 2: Stir-fry minced garlic and pickled peppers in Jiang Mo.
Step 3: Pour in the Chinese cabbage root and stir-fry until it is 80% ripe.
Step 4: Pour in Chinese cabbage leaves, stir fry, and add some salt, chicken essence and a little pickled pepper water.
When the seasoning is served, it is ready. Be sure to put the cabbage roots first, then the cabbage leaves, so that the fried taste will not be like boiled water, or even more delicious than meat.