2, ginger, onion cut into silk.

3. Put the lard into the pot and saute the ginger and onion.

4. Pour in the cabbage and stir fry, adding some water appropriately during the period.

5. Stir-fry slightly and then add proper amount of monosodium glutamate, salt and sugar.

6. After stirring evenly, the cabbage can be cooked.

Edible value:

Chinese cabbage is rich in carotene, vitamin B 1, vitamin B2, vitamin C, crude fiber and nutrients such as protein, fat, calcium, iron and phosphorus. Chinese cabbage is a food with low fat, low calorie, high moisture and high dietary fiber, which can accelerate metabolism, prevent constipation and subcutaneous fat accumulation, and has the effect of reducing fat and losing weight. Cabbage can nourish the stomach, promote fluid production, clear away heat, relieve annoyance, be cold and sweet, and clear away heat and toxic materials, which is very suitable for patients with dry mouth, polydipsia, phlegm-heat cough and wind-heat cold.