Hand-torn cabbage (hand-torn cabbage) materials/ingredients/seasonings:

Sapphire (cabbage)

About half a tree

Red pepper

A small handful

Sichuan pepper

1?o'clock

refined sugar

A spoonful of small soup spoon

vinegar

Two spoons of small soup spoon.

vegetable oil

Consume fuel

Light soy sauce

Authentic method/step of hand-tearing Chinese cabbage (hand-tearing Chinese cabbage):

First break the cabbage, soak it in water, put some edible alkali in the water for five minutes, and then rinse off the pesticide (because cabbage loves insects, farmers must spray pesticides to kill insects! )。

Tear the washed cabbage into small pieces as you like ~ I generally don't want leaves and stems because they are too hard. Spare.

Open the hot pot, add a little vegetable oil, and immediately put the dried peppers and peppers to facilitate the taste. When the oil smokes slightly, the dried peppers turn slightly black and stir-fry the cabbage.

Wait for the cabbage to shrink a little, then put the good vinegar. Don't be afraid of cabbage turning black. If the vinegar is put in early, the cabbage will be crisp.

When the cabbage is half cooked, sprinkle with the prepared white sugar, a small spoon of oil consumption, a small spoon of soy sauce and a little salt (not too much salt)

Ok, stir fry when it's medium ~