1. Wash the cabbage, cut it into diamond-shaped pieces, scald it in boiling water, take it out, put it in cold water, cool it and drain it for later use.

2. Add 3 tablespoons of oil to the wok, heat it to 70% heat, stir-fry the cabbage, cut the cabbage and shovel it out for use.

3. Put a little oil in the wok, heat it, add chopped leek, Jiang Mo and garlic, stir fry, add Chinese cabbage, cook vinegar and Shaoxing wine, add soy sauce and salt, stir fry evenly, add monosodium glutamate and water starch, pour pepper oil, and stir fry evenly.

Heat the oil with a small fire, add a proper amount of pepper particles, turn off the fire just after frying, and take out the pepper particles to make pepper oil.

Chinese cabbage, also called cabbage, is a common vegetable. Chinese cabbage has a high status abroad, just as Chinese cabbage is in China. This is the name "cabbage". Let's go There are many ways to eat Chinese cabbage, and I like this vinegar-stained Chinese cabbage best. Simple appetizer, crisp and delicious, it is a super home-cooked dish in A Auto Fast.

Main material of picture

cabbage

350 grams

pepper

1

Picture attachment

Proper amount of oil

Proper amount of salt

Sugar 3g

20 ml of rice vinegar

20 pepper

A little chicken essence

Vinegar cabbage