Materials: cabbage a, garlic a few cloves, dry chili 10-15, pepper 10 grains or so, Chen vinegar, old soy sauce, sugar, salt, chicken essence a little

Practice:

1, cabbage torn into small slices by hand, dry chili pepper cut into small segments, garlic slices;

2, the pot of oil is hot, turn off the heat, put the garlic slices popping aroma, and then into the pepper, dry chili;

3, stir fry the flavor, put cabbage, stir fry until slightly browned, into the vinegar, soy sauce stir fry evenly;

4, put a little sugar to refresh, add a little salt, chicken seasoning can be.

Tasty tips:

1, cabbage washed and torn into small pieces, to try to control the water, to avoid frying too much moisture affect the flavor;

2, put the garlic slice before turning off the fire, into the cabbage, and then immediately stir fry the following chili peppers up, to prevent the frying of overcooked;

3, cabbage a little softened to a translucent shape, into the vinegar, do not pour the vinegar on the dish, and then put the vinegar into the dish, and then put the vinegar into the dish. Don't pour the vinegar on the vegetables, but pour it on the wall of the pot, the vinegar aroma in the high temperature will be emitted;

4, when frying cabbage, stir fry quickly over high heat to ensure that the nutrition is not lost.