2. First separate the stems and leaves of Chinese cabbage into small pieces, then put them into a big pot, add fresh water without ingredients, add 2 teaspoons of salt, stir slightly, and let them stand and soak for about 15 minutes.
3. While soaking the cabbage, wash and chop the red pepper, then peel the garlic and cut it into thin slices.
4. First, remove the stem of Chinese cabbage from the water and drain it for later use. Be sure to drain the water to prevent oil from splashing into the pot.
5. Add the right amount of cooking oil to the pot. After the oil is heated, add red pepper and garlic slices and stir-fry until fragrant.
6. Continue to add the chopped cabbage stalks and stir fry.
7. Stir-fry the cabbage stalks until they are slightly transparent and soft, drain the cabbage leaves, pour them into the pot, and continue to stir-fry over high fire.
8. Stir-fry the vegetable leaves until they are soft, pour in 1 tbsp steamed fish black soybean oil, 1 tbsp oyster sauce, 2 tbsp vinegar, proper amount of salt and proper amount of chicken powder, and finally stir well.