Seasoning salad oil, salt, a little vinegar, 1 tbsp chicken essence, a little minced garlic, 2 cloves of pepper, a little dried pepper, 3 sugars, a little scallop sauce, 3 tbsp.

step

1. Cut the cabbage in half, dig out the hard stem, tear it into large pieces by hand, wash it with clear water and soak it for 5 minutes, and drain it thoroughly for later use.

2. Chop garlic and shred pepper; Put oil in the pan, turn the heat down, add pepper and stir-fry until fragrant, add minced garlic, stir-fry slightly, turn to high heat, and add cabbage and stir-fry

3. Transfer about 3 spoonfuls of fresh shellfish juice in turn, stir-fry a little sugar until the cabbage is cooked, add 1 spoonful of vinegar, a little salt and chicken essence, mix well and take it out.

Cooking tips

1, Chinese cabbage must be torn into large pieces by hand;

2. When frying peppers and peppers, be sure to stir-fry them slowly with a small fire to prevent burning;

3. Finally, add vinegar to increase acidity, which will volatilize if added too early;

4. If you don't like spicy food, you don't need to put pepper and pepper. Fried cabbage is just as delicious.