Ingredients: Chinese cabbage 1, green pepper 1, soy sauce, salt, white vinegar, sugar, oyster sauce, onion, ginger and garlic.

How to make it: First, cut the cabbage into small pieces, neither too big nor too small. It's very convenient to fry. Chop it and wash it, and it will be clean. After washing, put it aside to control the moisture. Cut the green pepper into diamond-shaped pieces. If you can't eat spicy food, you can remove the spicy tendon of pepper and cut it for later use. Now start frying, and put a little salad oil in the pot. Add onion, ginger and garlic when the oil temperature is 50% hot, but don't fry them. Then add the green pepper pieces and stir fry. Why stir-fry Chili now? This is a secret that the chef doesn't tell, so that the smell of pepper can be fried. It can also relieve the spicy taste of pepper, which is really not spicy. Stir-fry until the pepper skin changes color. You can add beef heart vegetables. Put it in and stir fry. It may be pungent. Bear with it. This dish is fried quickly. Stir fry until it turns green. Start seasoning, stir-fry with soy sauce, white vinegar, sugar and oyster sauce until the seasoning melts. You also need to stir fry quickly, so that it can be crisp and cold. Stir well before adding salt. This salt must be put at the end, so that the nutrition will not be lost. Stir-fry evenly and you can go out. That's it.