Ingredients: 500g of Chinese cabbage, 25ml of lard, minced garlic 15g, 5g of dried pepper, 2g of red bean paste 10ml, 2g of chicken essence, 8ml of aged vinegar, pepper 1g, and appropriate amount of salt.

The method of frying cabbage:

Step 1: First, tear the cabbage into 4cm chunks, then clean the cabbage with running water, and then completely drain the water in the cabbage for later use.

Step 2: Heat the pot, and then put the lard into the pot. When the oil temperature reaches 70%, put all the minced garlic, dried peppers and red bean paste into the pot and stir fry for 10 second.

Step 3: Then put the cabbage in the pot and stir-fry it with medium heat for 2 minutes until you see that the cauliflower has turned cloudy.

Step 4: Finally, put all the chicken essence, mature vinegar, pepper and salt into the pot, continue to stir fry for 20 seconds and then take it out of the pot for eating.

Three ways to stir-fry cabbage:

1, washed cabbage, be sure to completely drain the water in the cabbage before frying, otherwise the cabbage contains a lot of water, which will prolong the frying time of the cabbage and lead to the cabbage not being crisp.

2. When frying cabbage, you need to fry it with lard, because lard is not only more fragrant than cooking oil, but also better wrapped. In the process of frying Chinese cabbage, lard can better wrap Chinese cabbage and reduce the loss of water in Chinese cabbage, thus making the fried Chinese cabbage more tender.

3. When the cabbage is fried, the whole process needs to be stir-fried with medium fire, so that the cabbage can be fried quickly and the loss of water in the cabbage can be avoided, thus making the cabbage more tender and crisp.