why does the vinegar-vinegar cabbage you fried at home turn black and yield water? Today, I'm going to share with you this delicious recipe of vinegar-vinegar cabbage. The vinegar-vinegar cabbage is spicy and delicious. Interested friends hurry into my article and see how I do it. Step 1

First, we prepare a Chinese cabbage for this dish. We should choose this kind of green Chinese cabbage. We should directly cut off the fibrous roots of Chinese cabbage and cut off the roots of Chinese cabbage, so that the leaves of Chinese cabbage can be easily broken off. I bought this Chinese cabbage today, which is a bit big. We only need five or six green leaves to make this dish. Step 2

Put the broken Chinese cabbage in a kitchen sink, add a spoonful of edible salt to the sink, and then add an appropriate amount of cold water to the sink, the amount of water must not exceed that of the Chinese cabbage, and wash the Chinese cabbage neatly by hand in the salt water. The salt water can well remove the residual pesticide residues on the Chinese cabbage, so that the washed Chinese cabbage can feel at ease. Step 3

Drain the washed Chinese cabbage in a basin and scoop it up. Finally, we cut a few knives on the washed cabbage leaves to separate the cabbage and the cabbage leaves, cut the cut cabbage in half from the middle, and then cut the cabbage into pieces with an oblique knife.

put the chopped cabbage in a bowl, add a spoonful of edible salt to the cabbage, mix the cabbage with the edible salt with chopsticks, and marinate the excess water in the cabbage with edible salt, so that the fried cabbage will be crisp and delicious, not soft, and will not produce water. Step 4

Everyone breaks the remaining green leaves into small pieces by hand and sets them aside. Let's prepare some materials, prepare a handful of garlic slices in advance, and put the chopped garlic in a bowl for reservation. Prepare three dried peppers in advance, cut the dried peppers into prismatic shapes with an oblique knife, and we also put the cut dried peppers in a small plate for reservation. Step 5

Prepare a pot in advance, and put a piece of animal oil in the pot. If there is no animal oil at home, you can also put two pieces of fat into the pot and boil it into animal oil. This vinegar-preserved cabbage fried with animal oil will be particularly fragrant when eaten. Enlarge the fire and boil the animal oil.

Put the chopped materials in the pot. We fry the garlic and pepper in the pot, and pour the chopped cabbage into the pot. We stir-fry the cabbage in the pot quickly. The cabbage is slower than the cabbage leaves, so we have to fry the cabbage directly. Step 6

It doesn't take too long to stir-fry the raw cabbage in the pot, otherwise it will easily come out. Just stir-fry the raw cabbage. Pour the leaves of Chinese cabbage into the pot, continue to stir-fry them with big fire and cabbage, mix them evenly, and stir-fry the leaves of Chinese cabbage until they are soft. Then pour a spoonful of rice vinegar into the pot, and stir-fry the Chinese cabbage evenly in the pot. Pouring a spoonful of rice vinegar is the soul of this vinegar-preserved cabbage.

Let's adjust a flavor. Add a spoonful of edible salt to the pot, add a spoonful of white sugar to neutralize the sour and spicy flavor, then add a proper amount of monosodium glutamate to the pot to enhance the flavor, and continue to stir-fry the Chinese cabbage in the big fire pot to make it more symmetrical. It doesn't take too long to stir-fry, just stir them evenly and you can go out.