Tools/materials: Chinese cabbage, garlic, peanut oil, clear water, oyster sauce, light or dark soy sauce, fine sugar, small bowl, wok.

1, wash the Chinese cabbage, skim off the old skin on the stem and pick off the old leaves.

2. Boil a pot of water and add a spoonful of salt to boil.

3. When boiling water, prepare juice, half a bowl of water, a spoonful of oyster sauce, a spoonful of soy sauce or soy sauce, and a spoonful of sugar.

4, garlic chopped for use.

5. Boil the water and cook the cabbage. Here, be careful to turn down the fire. When the cabbage is blanched, it needs to be boiled with boiling water to avoid the situation that the leaves are ripe but the roots are not ripe because of the quick cooking by fire.

6, about a minute or two, you can touch the rhizome part, and it feels obviously soft. Take out the cooked cabbage and put it on a plate.

7. Pour a little oil into the pot, add half of garlic and saute, and pour the prepared juice to boil.

8. Put the remaining half of garlic in the yard and pour the boiled juice, and the sweet and delicious taste of cabbage will be perfectly reflected.