Seasoning salad oil, appropriate amount of salt, a little vinegar 1 tablespoon chicken essence, a little garlic, 2 cloves of pepper, a little dried pepper, 3 sugars, a little fresh shellfish sauce, and 3 tablespoons.

step

1. Cut cabbage (cabbage) in half, remove the hard stems, tear it into large pieces by hand, soak it in water for 5 minutes, and completely drain the water for later use.

2. mince garlic and shred pepper; Put oil in the pot, turn the heat to low heat, add pepper to stir-fry until fragrant, add minced garlic, stir-fry slightly, turn to high heat, and add cabbage to stir-fry

3. Add about 3 tablespoons of fresh shellfish sauce in turn, stir-fry a little sugar until the cabbage is ripe, add 1 tablespoon vinegar, a little salt and chicken essence and mix well before taking out.

knack for cooking

1, cabbage must be torn into large pieces by hand;

2. When frying pepper and pepper, you must stir-fry slowly with a small fire to prevent scorching;

3. Finally, add vinegar to increase the acidity, which will evaporate if added too early;

4. If you don't like spicy food, you don't need to put pepper and pepper, and the fried cabbage is just as delicious.