Ingredients: tender white cabbage leaves, a few pieces of dried red pepper, pepper, orange petals and cucumber cabbage are cut into strips, and the leaves are reserved as spare Chinese cabbage strips. Marinate with a little salt for 10 minute to remove water.

Put a little oil in the pot, heat it, add pepper, fry it black, take it out, add red pepper and stir-fry it slightly.

Then put the cabbage in the pot, mix well and put it in the pot. Mix the sweet and sour well, boil the juice in a pot, pour it into the cabbage, and soak it for about 4 hours before serving.

Put cucumber strips in sweet and sour sauce and marinate the edges slightly, and put orange petals on the cucumber for ornament.

Vinegar has an anti-hangover effect, and this dish is most suitable for drinking.

2. Multicolored cabbage rolls

Blanch the leaves left from making Chinese cabbage strips in water, rinse and dry, and control the water-purifying ingredients: carrots, lettuce, mushrooms and bamboo shoots, and blanch them with boiling water respectively.

Add salt, sugar, chicken essence and so on. Stir well, season and beat into egg liquid. Add a little water and flour to the other half of the meat stuffing, and spread it on the chopping board with the sliding face down. Brush a layer of paste on the meat stuffing and then a layer of paste. Spread the prepared shredded vegetables evenly, brush the batter, roll them into a tube and steam them in a pot for 10 minutes or more.

Take out and cut into pieces, put the vegetable rolls on the outer ring along the plate, put the remaining vegetable rolls vertically on the plate and pot, put clear soup (if there is no clear soup, drain the water), and add salt, sugar, pepper, chicken essence, etc. Pour a small amount of water starch to thicken and pour it on the vegetable roll.