1. Ingredients: 1/2 cabbage, appropriate amount of oil and salt, 1 section of green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of Laoganma, appropriate amount of pepper, A few drops of rice vinegar and 1 tablespoon of light soy sauce.

2. Peel the cabbage leaves, wash them in water, remove them and control the water. The amount of cabbage stir-fried is enough for one plate at a time, not too much, because of the firepower at home. It's not strong enough. If it's fried too much, it will look like boiled food. The texture is not crisp and tender. Tear the cabbage into pieces, chop the green onions, mince the ginger, and slice the garlic.

3. Heat the oil in the pot, add a little more oil than you usually use for cooking, add Sichuan peppercorns and fry over low heat. Fry the Sichuan peppercorns until slightly charred, then remove the Sichuan peppercorns and use them.

4. Add chopped green onion, minced ginger and garlic slices and sauté over low heat until fragrant.

5. Add the cabbage and stir-fry over high heat. Pour in a few drops of rice vinegar and stir-fry the cabbage until slightly soft and tender. The cabbage is also easy to cook. Do not over-fry.

6. Add Laoganma, a little salt and light soy sauce, stir-fry quickly and evenly, turn off the heat, remove and serve on a plate.