1.Prepare ingredients: 5 red peppers, 2g chicken essence, 3g sugar, 5g salt, 5g ginger, peanut oil 10ml, and 250g Chinese cabbage.

2. Cut the Chinese cabbage into 3cm long segments, shred the ginger and break the red pepper into two segments.

3. Pour oil into a hot pot, add shredded ginger and red pepper segments, stir-fry until fragrant, add chopped Chinese cabbage, stir-fry quickly, and add chicken essence, salt and sugar to taste when the color of Chinese cabbage changes.

Chinese cabbage generally refers to Chinese cabbage, which is an annual or biennial herb of Brassicaceae, with a height of 70 cm, hairless, thick and hard roots, solid, dark green and shiny basal leaves with or without narrow edges. The raceme is terminal and conical; Flowers pale yellow, pedicels thin, as long as or shorter than flowers;

Sepals oblong, white or yellow; Petals are oblong, the top is blunt, veined, silique linear, and the fruit petals have obvious midvein and reticulation lateral vein; The tip of the beak is thin, the seeds are spherical, purple-brown, and there are beehives. It blooms in April and bears fruit in May.