1. Cut the Chinese cabbage into sections, wash it, and control the moisture for later use.

2. Add the right amount of oil to the pot and heat it on medium heat.

3. Add Pixian bean paste and stir-fry red oil.

4. Turn the medium fire into a big fire and add cabbage.

5. Stir fry with salt and monosodium glutamate.

6. Stir well and serve.

Turnip, also known as turnip, kohlrabi, radish head, round root, cabbage and white radish, is called Buluke in Northeast China and Brassicarapa in Latin. Brassica is a subspecies of turnip, which can form a biennial herb with fleshy roots. The fleshy roots are edible, tender and dense, and can be used for frying, cooking or pickling. It is cultivated in Europe, Asia and America.