When the crisp and refreshing cabbage meets the sweet and sour vinegar sauce, a homely delicacy - vinegar cabbage slices emerges.

This seemingly simple dish contains many tricks. Master them and you can make mouth-watering vinegar cabbage slices.

Preparation is essential.

Choose fresh cabbage, with firm green leaves and white cabbage leaves without black spots.

Peel the cabbage slices one by one, wash and drain, and then cut into even slices.

When cutting cabbage slices, the knife must be sharp so that the cabbage slices can maintain a crisp and tender texture.

Put oil in the pot. When the oil temperature rises, add onion, ginger and garlic and sauté until fragrant.

The aroma of onion, ginger, and garlic is the soul of the vinegar cabbage slices, so this step should not be taken carelessly.

After sauteing, add cabbage slices and stir-fry evenly.

Fry the cabbage slices until they become soft, then add light soy sauce, dark soy sauce, sugar and vinegar.

Stir evenly with a spoon so that the cabbage slices can fully absorb the sauce.

Vinegar is the finishing touch to the vinegared cabbage slices, and its acidity determines the taste of the dish.

There are many types of vinegar, you can choose according to your preference.

Rice vinegar has a moderately sour taste and is suitable for most people.

If this is your first time trying it, it is recommended to add a little vinegar first, taste it and then add it as appropriate.

Vinegar cabbage slices pay attention to a balance between sweet and sour. The addition of sugar can neutralize the sour taste of vinegar, making the dish more delicious.

Both white sugar and rock sugar can be used. White sugar has a lighter taste, while rock sugar has a rich sweetness. Each has its own merits.

The amount of sugar added should also be appropriate. Too much will make the dish sour, and too little will make the dish too sour.

After stir-frying for a while, add an appropriate amount of water starch to make the soup thicker.

Thickening not only makes the dishes look more appetizing, but also locks in the deliciousness of the cabbage slices.

The consistency of the water starch must be controlled well. If it is too thin, the soup will appear thin, and if it is too thick, the dishes will taste hard.

Add appropriate amount of salt to taste, stir-fry a few times and serve.

After the vinegar-coated cabbage slices come out of the pot, they are fragrant, sweet and sour, and crispy, which will whet your appetite.

It goes perfectly with rice or steamed buns.

It should be noted that although vinegar cabbage slices are delicious, there are some tricks.

When frying the cabbage slices, do not over-fry to avoid excessive water release, which will affect the taste.

The amount of vinegar should also be controlled; too much will make the dishes too sour, while too little will make the sourness not outstanding enough.

Vinegar cabbage slices are a home-cooked side dish, but they are an indispensable appetizer on the table.

By mastering the above tips, I believe you will be able to make amazing vinegar-based cabbage slices and bring a feast to your family’s tongue.