A kilo of cabbage, four ounces of mushrooms, four ounces of bamboo shoots, two ounces of green peppers, six or seven peppers, one tablespoon of red oil, two tablespoons of Laoganma Chili sauce, one tablespoon of white sugar, more than ten dried peppers (which can be increased or decreased according to personal preference), one teaspoon of pepper, salt and monosodium glutamate.

Practice:

1, bamboo shoots are boiled in a boiling water pot for a few minutes, removed and floated with clear water.

2, wash cabbage, tear small pieces, put a small amount of salt and mix well to marinate slightly; Remove the bamboo shoots and cut them into thick slices obliquely; Cut the mushrooms into thick slices; Cut the green and red peppers.

3, put the oil in the pot and burn it to 50% heat, and fry the pepper and dried pepper. Add bamboo shoots, mushrooms, green and red pepper rings and red oil, and fry for about five minutes until the mushrooms are cut off.

4. Add cabbage and salt, and stir-fry for about five minutes until the cabbage is tender. Add sugar and Laoganma chilli sauce and stir-fry for about one minute.

5, put monosodium glutamate, turn it evenly, then pour it into the dry pot to serve.