There are several methods that are often made. You can try hand-shredded cabbage if it is delicious. Ingredients: 1/2 cabbage/vegetable oil 3 tablespoons salt 2 grams garlic 4 cloves Sichuan peppercorns 20 dried chili peppers 10 light soy sauce 1 tablespoon chicken essence 1

A few teaspoons of vinegar: Peel off the cabbage leaves, wash them, and drain the water. Be sure to drain the water. Tear the cabbage into evenly sized pieces with your hands. Use a razor blade to cut the thicker parts with dried chili peppers.

Remove the tail, seeds, and cut into long sections. Slice the garlic. Heat the oil in the pan. Add the peppercorns and fry over low heat until slightly charred. Remove the peppercorns without adding the garlic slices. Stir-fry the dried chili peppers over low heat until fragrant (be careful not to burn the dried peppercorns).

If the peppers are fried), add the cabbage and stir-fry over high heat until the color turns dark green and translucent. When cooked, add salt, chicken essence, light soy sauce, and a few drops of vinegar. Stir-fry quickly over high heat until evenly distributed. Remove and serve on a plate.

Ingredients for stir-fried cabbage vermicelli: half a cabbage, 1 handful of vermicelli, 100 grams of pork, appropriate amount of oil and salt, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, a few drops of rice vinegar, 2 tablespoons of soy sauce, half a tablespoon of cooking wine, recipe

: First put the vermicelli in a container, pour boiling water to make the vermicelli soft, then soak it in warm water for 1-2 hours. The time should not be too short. The vermicelli should be fully soaked until there is no hard core.

Peel off the cabbage leaves, wash them, drain the water, be sure to drain the water, and then tear the cabbage into evenly sized pieces.

Cut the pork into mince, mince the green onion, mince the ginger, slice the garlic, cut the dried chili pepper in half, and leave out the chili seeds.

Add water to the pot and bring to a boil, blanch the vermicelli in water, blanch the vermicelli until soft, take out the vermicelli, drain the water, put the vermicelli in a container, add 1 tablespoon of cooked oil, then add 1 tablespoon of soy sauce, mix well.

This step is very important, so that the vermicelli will not stick to a ball or stick to the pan when fried, and the roots will be distinct.

Heat oil in a pot, stir-fry the cabbage over high heat, pour in a few drops of rice vinegar, stir-fry the cabbage until cooked through, then remove the cabbage and set aside.

Add a little more oil to the pot, add chopped green onion, minced ginger, garlic slices, dried chili segments, and saute until fragrant.

Add the minced meat and stir-fry over low heat until the minced meat turns white.

Pour in the cooking wine and soy sauce, and stir-fry the minced meat until it browns.

Add the fried cabbage and vermicelli, then add salt, stir-fry quickly over high heat evenly, turn off the heat, remove and serve on a plate.

Ingredients for stir-fried cabbage with tomatoes: half a cabbage, 2 tomatoes, appropriate amount of oil and salt, 2 cloves of garlic. Method: Peel the cabbage leaves, wash them clean, drain the water, and tear the cabbage into pieces with your hands.

Wash the tomatoes, cut them in half, and cut off the stems. Then cut the tomatoes into chunks and bring water to a boil. Add a little salt and a few drops of oil. Add the cabbage and blanch it. Blanch the cabbage until the color becomes darker.

Blanch until the cabbage is cooked. When blanching the cabbage, add a little salt and oil to the water to make the cabbage more green. Do not blanch the cabbage for too long. The color of the cabbage will become darker. If it is overcooked, it will become greener.

The crispy and tender texture of the cabbage is lost.