1. Stir-fried cabbage. We can choose the middle part of the cabbage, first clean it, according to personal preference to the cabbage sliced or cut into strips standby. Wash the ginger and cut it into slices, and take 2 cloves of garlic and mince them. After the pan is hot, pour in a moderate amount of oil, oil temperature of about 5 into the heat into the cut ginger, garlic stir-fry flavor, ginger and garlic stir-fry after pouring into the cut cabbage stir-fry on high heat, stir-fry until the cabbage becomes soft, add soy sauce, salt and oyster sauce stir-fry evenly after the taste can be up.

2. dry stir fry cabbage. We can cut off the whole cabbage leaves first, leaving only the part of the cabbage gang, the cabbage gang tastes more crispy and juicy. Place the cabbage gang on a chopping board and cut it into small slices directly with a knife. Bring a pot of water to a boil and blanch the cabbage in the boiling water for about 30 seconds, then remove with a slotted spoon and rinse under cool water several times before serving on a plate. Peel and mince the garlic, and shred the dried chili. After the pan is hot, pour in a moderate amount of oil, then put a few grains of rock sugar into it, stir fry with low heat until caramelized, then put in the chopped chili peppers and garlic, sautéed with flavor, then pour in the chopped cabbage gangs, stir fry evenly over high heat quickly, and then successively put in the balsamic vinegar and taste of fresh continue to stir fry, and finally put in the appropriate amount of oyster sauce, salt and chicken stir fry evenly to turn off the heat out of the pan. Note that in the entire cooking process in addition to stir-frying rock sugar with a small fire, the rest are fierce and fast stir-fry, no longer add a little water into it, the cabbage itself is very high in water content. Fried cabbage practice is certainly not bound to these two, friends can follow their own preferences to make.