Prepare ingredients: 1 red cabbage moss.

Seasoning materials: a few dried red peppers, 2 red garlic, a small piece of ginger, a few dried peppers, a spoonful of salt, a little soy sauce, a few drops of balsamic vinegar, a spoonful of chicken essence, a proper amount of peanut oil and a small piece of lard.

Production process:

1. First, knead the leaves of the red cabbage moss into sections, then tear off the old skin at the lower end of the red cabbage moss to expose the white meat inside, knead into sections, cut the large sections in half, and finally wash the pinched red cabbage moss twice with clear water to filter out excess water. As long as the leaves at the tip of red cabbage moss are tender, there should be no leaves that are too old.

2. Shred dried peppers, sliced garlic and shredded ginger.

3. Take out the pan, first preheat the pan, then add a proper amount of peanut oil and a small piece of lard to stir fry until fragrant, add garlic slices, dried red peppers, dried peppers and shredded ginger and stir fry slowly with low fire until the dried red peppers begin to turn black or the garlic slices begin to turn yellow.

4. Pour the washed red cabbage moss into the pot, stir fry quickly over high fire, and stir fry the red cabbage moss until it is cooked.

5, add a little soy sauce, a few drops of balsamic vinegar and stir well, then add a spoonful of salt and a spoonful of chicken essence, stir well and stir well.