Ingredients: Chinese cabbage

Ingredients: garlic, red pepper

Seasoning: salt, liquor, cooking oil, oyster sauce, soy sauce, white sugar and starch.

-start making-

Step 1: Rinse the tender Chinese cabbage. Because the roots of the Chinese cabbage are hard, we need to cut the roots of each Chinese cabbage first, which will make it easier for the Chinese cabbage to taste in the cooking process. A few pieces of garlic were beaten flat and chopped into minced garlic. One piece of red pepper was shredded first and then diced and put together with minced garlic for color matching.

Step 2: After the ingredients are processed, start cooking in the pot. Pour a proper amount of water into the pot, add a spoonful of salt, a few drops of white wine and a little cooking oil, which can increase the bottom taste and brightness of the Chinese cabbage. Remember that several steps are very important. After the water is boiled, put the cabbage, turn it over with chopsticks to make the cabbage heated evenly, and blanch it for two minutes, then take it out and put it on a plate for later use.

Step 3: Next, make oyster sauce. Add minced garlic and red pepper into the hot oil in a clean pot and stir-fry with medium and small fire, so as to avoid using large fire, which is easy to stir-fry minced garlic, and then add half a bowl of water. After the water is boiled, add a little soy sauce, a spoonful of salt, a spoonful of white sugar to refresh, and a little water starch to thicken the sauce.

Step 4: Finally, we pour the prepared sauce evenly on the cabbage.

A nutritious and delicious "Chinese cabbage in oyster sauce" is ready. The Chinese cabbage absorbs the sauce and smells delicious. It makes your mouth water, ensuring that you will have an endless aftertaste once. My family can't eat enough in a big pot every time. This practice is also simple and easy to learn.