Method and steps of stir-fried cabbage and bean slices:

All ingredients and seasonings:

Chinese cabbage, spiced bean slices, dried red pepper, Sichuan peppercorns, green onions, salt, Chicken essence, light soy sauce, sesame oil, peanut oil

Cooking steps:

1. Prepare a piece of spiced bean slices.

(This is the specialty of my hometown, spiced bean chips, not Qianzhang. It is cooked and can be eaten directly. It is very moist and has a salty and spiced flavor.)

2 , first cut the bean slices into wide strips.

3. Cut the bean slices diagonally into diamond-shaped slices.

(The shape of the rhombus-shaped slices looks better. The slices are not easy to fall apart when fried)

4. Put the cut bean slices into a basin and set aside.

5. A small piece of green onion, cut into small pieces.

6. Two or three dried red peppers, broken into small sections.

(Put some dried chili peppers to increase the flavor and increase appetite.)

7. Put the chopped green onion and dried chili peppers into a plate and set aside.

8. Clean the Chinese cabbage leaves.

(Chinese cabbage leaves are delicious when stir-frying this dish, and cabbage gang is suitable for stir-frying vinegared cabbage.)

9. Cut the cabbage leaves into pieces.

(Cut the cabbage into pieces, corresponding to the bean slices, slices to slices, shreds to shreds. The dishes produced in this way will look good.)

10. Cut the Place the cabbage in a basin and set aside.

11. Turn on low heat and add peanut oil to the wok.

12. Add a few peppercorns and fry until fragrant. Then take out the Sichuan peppercorns, no more.

(Because it is a vegetarian dish and there is no meat, you can fry it with Sichuan peppercorns first to increase the aroma.)

13. Turn to high heat, add chopped green onions and dried chili peppers, and saute until fragrant .

14. Add cabbage and stir-fry evenly.

(If the cabbage leaves are very dry, you can add a little water.)

15. Add a tablespoon of light soy sauce and a teaspoon of salt and stir-fry evenly. Fry for about a minute.

(During the frying process, you need to add some water from the side of the pot from time to time, because the cabbage leaves I used are not as watery as the cabbage leaves. Besides, the cabbage has been stored for a period of time, and the water content is also low. A lot has been consumed. )

(The salt and light soy sauce should be put in before the bean chips, so that the cabbage can fully absorb the salt, and then the bean chips are added. Because the bean chips I use have a salty taste. , and bean chips absorb salt easily, so if you put the bean chips first and then the salt, the bean chips will absorb most of the salt, causing the cabbage to be bland and the bean chips to be very salty)

16. , add the bean slices and stir-fry evenly.

(If it looks dry, pour a little water into the pot in batches.)

17. Stir-fry for about a minute to allow the bean slices and cabbage to blend and absorb. Soup.

(You don’t need to fry for too long, because the bean slices themselves are cooked, and the cabbage leaves are also easy to cook.)

18. Before serving, add a small spoonful of chicken essence , add a small spoonful of sesame oil.