2. Wash the vegetables and cut them into small pieces. Pour lard into the pot, add dried Chili and garlic and stir-fry until fragrant, then add vegetables and stir-fry until fragrant, add appropriate amount of salt and stir-fry until fragrant.
3. Chinese cabbage. Chinensis (Linnaeus) Kitamura is an annual or biennial herb of Cruciferae, with a height of 70 cm, hairless, thick and hard roots, basic leaves obovate or broadly obovate, solid, dark green and shiny, with or without narrow petioles; Racemes are terminal and conical; Flowers pale yellow, pedicels thin, as long as or shorter than flowers; Sepals oblong, white or yellow; Petals are oblong, blunt at the top, with veins and long horns, and fruit petals have obvious midvein and reticular lateral veins; The beak is thin, the seeds are spherical, purple-brown, and there are beehives. It blooms in April and bears fruit in May.