Vinegar cabbage is easy to cook. Blanch the cabbage with boiling water. Then control the water to dry, put a small amount of oil in the bottom of the pot, cut some shredded lean meat or pork belly, stir-fry pork belly in the pot when the oil temperature is 70% hot, then add the slices of Chinese cabbage with old vinegar, and add salted salt and pepper noodles. This kind of slippery cabbage is more delicious. If you like to put fungus, you can soak it three hours in advance.

Blanch the fungus with boiling water, then stir-fry the fungus first, and then put the cabbage slices. This order can basically be matched. When you are out of the pot, you like to put powder on your face, so you can thicken it. If you want to have a better color, you can put some seafood soy sauce, which is very delicious. It feels sour and delicious.