Ingredients: 2-3 sea cabbages bought in the supermarket. Practice: This is quite simple. Each sea cabbage is cut into 3 sections, then soaked in clear water for 2 hours, and the water is changed every half hour. Seafood is quite salty. In order not to eat "salt" for the time being, soak it first to remove the salty taste. After soaking, add water to the pot, boil it, and put the soaked cabbage into it to cook. Because Chinese cabbage is tender and easy to cook, it usually takes 1-2 minutes, and it can be cooked when the stalks turn emerald green. Then soak in the prepared ice water, which will be crisp and cold. Then cut the cabbage into 2-3 cm long pieces and put them in a bowl. Then, mix the juices, add a small amount of oil to the pot, stir-fry the douchi, minced garlic, Jiang Mo and pepper soaked in warm water in the pot, add two spoonfuls of soy sauce and a small amount of vinegar, and stir-fry. Finally, pour the juice on the table and you can have a good meal.