Xinjiang Kao nang

cabbage

Sichuan pepper

pepper

vinegar

salt

refined sugar

Steamed fish and soy sauce or soy sauce

Method for frying cabbage with diced bread

Tear the cabbage into pieces by hand and marinate it with a little salt, which will be more brittle.

Slice naan and fry until golden brown. Don't fry with low heat. Generally, I will fry more and eat while frying. It smells delicious.

Prepare chopped green onion, garlic slices, dried red pepper and pepper (only some ingredients in the picture).

The oil is hot. Stir-fry a few peppers and take them out (the leftover oil is used, so it looks like there are some impurities, nothing).

Add chopped green onion, garlic slices and pepper in turn, then stir-fry Chinese cabbage, and add sugar, vinegar, steamed fish, soy sauce and salt. In fact, this step is the practice of tearing cabbage by hand

Stir-fried cabbage, you can put fried diced rice. I forgot to take pictures at this step, but I'm as smart as you don't need to look at pictures.

The pot is out. Chinese cabbage is crisp and looks and tastes beautiful.

skill

1. Pay attention to the heat of the fried croutons. After boiling for a few seconds, enlarge it to yellow and remove it quickly. Don't overdo it. Even if you don't cook as a snack, it's delicious.

The food in the restaurant is delicious, but the oil is really big. Cooking by yourself can control the oil well without affecting the taste.