1. Ingredients: one Chinese cabbage, several cloves of garlic, dried pepper 10- 15. 2. Ingredients: lard, mature vinegar, salt, chicken essence, and pepper about 10.

2. Tear the cabbage into small pieces about 5cm×5cm. Next, cut the dried pepper into small pieces about half an inch long.

3. Cut garlic into small pieces or petals. 6. Heat the pot, put lard, turn off the fire after oiling.

4. Put the garlic first and fry slowly.

5. When the garlic is fragrant, add pepper and dried pepper. The reason why it is necessary to turn down the fire is that dried peppers are easy to explode.

6. When the color of dried peppers is slightly darker and the fragrance floats out, immediately pour in the cabbage.

Pay attention, the cabbage should be turned over quickly after it is put into the pot, and the dried peppers should be turned out from the bottom, otherwise it will be burnt ~ ~

7. Add vinegar and salt and stir fry slightly; Why put vinegar first? Because it is observed that putting vinegar first can ensure that the taste of the dish is crisp, so it is not easy to master the heat, and there is not much problem ~ (This method is also suitable for frying vinegar-flavored potato chips, etc. ~) putting vinegar first has a disadvantage, that is, the vinegar taste will be lost. The trick is: don't pour vinegar directly on the dish, but on the wall of the pot. It will smell of vinegar after high temperature!

8. put the mushroom essence, pan and plate.