There are the following kinds of ingredients: 400g of cabbage, 50g of dried pepper 1 5g, onion, ginger and garlic, and appropriate amount of pepper1.Peel the cabbage leaves, tear them into large pieces by hand, then wash the torn cabbage with clear water and drain off the water. Wash dried chilies and break them into small pieces by hand; Wash the green onions and cut them into chopped green onions: peel the garlic cloves and cut them into small pieces; Peel the ginger, wash it and cut it into pieces. 2. Wash the wok, add the vegetable oil and heat it to 60%. Add the pepper segments, chopped green onion, ginger slices and garlic slices to make it spicy. Stir-fry cabbage pieces for a while, add pepper, soy sauce, oyster sauce, rice vinegar, white sugar and chicken essence, stir-fry until the taste is good, and then take out the pan and serve. The cabbage fried in this way is fresh, tender and crisp, delicious and greasy. The third way: dry stir-fried winter bamboo shoots: 500 grams of winter bamboo shoots, 50 grams of pork belly, and appropriate amount of sprouts 1. Wash the sprouts and cut them into fine particles; Peel off the old skin of winter bamboo shoots, put them in a boiling water pot and cook until cooked, take them out and cool them, and cut them into small strips; Wash the pork belly and cut it into small pieces. 2. Wash the pan, pour in cooking oil, heat it, add the winter bamboo shoots and stir-fry until the color is the highest, and then stir-fry the pork for 2 minutes. 3. Add salt, sprouts, soy sauce, monosodium glutamate and fermented glutinous rice juice, stir-fry until it tastes good, and pour sesame oil on it to serve. Ingredients for tomato and cabbage flower: 600g of cabbage flower, tomato sauce, sugar and onion ginger 1. Cut the big cauliflower into small flowers, rinse it with light salt water, take it out and drain the water, boil the water in the pot, then pour it into the cauliflower and blanch it until it is half cooked, and then control the water for later use. 2. Wash and scald it in a wok, add vegetable oil and heat it to 60%, and add tomato sauce. 3. Add an appropriate amount of water, bring to a boil with high fire, add cauliflower pieces, white sugar, rice vinegar and monosodium glutamate, turn to low heat for about 10 minute, then thicken with water starch, and serve. PS: The tomato sauce here can also be replaced by fresh tomatoes. After peeling, add salt and stir-fry the sand. Stir-fry with cauliflower will taste fresher.