1. Preparation materials: purple cabbage moss, bacon, 2 cloves of garlic, 2 pieces of dried peppers, salt and pepper.

2. Practice: cut the seaweed into sections, and the leaves and buds can be preserved. Slice the bacon slightly, cut garlic into two pieces, and cut dried Chili into two pieces;

3. When the oil pan is hot, add dried Chili and garlic slices and stir fry, then add bacon, stir fry until the bacon is oily, pour in purple seaweed, stir fry until the leaves are soft, add salt and pepper to taste, stir fry evenly and quickly take out the pan.

4. Tips: The main point of stir-frying purple cabbage moss is that the fire should be big, not too rotten, and it must be kept crisp before it is delicious. Moreover, when the dish in the pot is still slightly raw, the dish should continue to be heated until the heat is just right.