Ingredients: onion, ginger, garlic 10g.

Seasoning: vinegar 30g, soy sauce 20g, refined salt 1g, cooking wine 1g, monosodium glutamate1g, lake powder 20g, peanut oil 35g, and pepper oil 10g.

Cut the head of Chinese cabbage, split it and cut it into strips with a length of 5 cm and a width of 1 cm.

Put peanut oil in the frying spoon. When the fire is 70% hot, stir-fry the Chinese cabbage and cook a little soup while frying (to avoid stir-frying). After the Chinese cabbage is fried, put the dish beside the spoon, add a little peanut oil to the spoon, heat it, put it in a wok with onion, ginger and garlic, cook it with vinegar, and then put it in.