First cut the cabbage in half, then cut off the core pole of the cabbage, and then it is easy to tear the cabbage apart by hand.

Soak the shredded cabbage in salt water for a few minutes, then wash it twice. After washing, tear it into small pieces by hand, and then sprinkle some water on the cabbage to moisten it, so that the processed cabbage will not dry wood or paste the pot when frying.

Pat the garlic first, peel and chop it, and cut about 3 dried peppers into small pieces for later use.

Put a proper amount of lard in the hot pot, and add garlic and dried Chili until the lard melts. Then pour the washed cabbage, stir-fry it quickly with high fire, stir-fry until the cabbage is a little discolored and uncooked, add salt and monosodium glutamate to taste, and finally stir-fry it for a while, and then serve.

2. Salted cabbage

First, cut the cabbage into the size of the entrance. Then mix the salted sauce (50ml hot water, salt, black pepper 1/2 teaspoons, white powder 1/2 teaspoons, chicken essence 1 teaspoon).

Put Caicai in a fresh-keeping bag, sprinkle with salted sauce, and marinate in the refrigerator 1 hour. It's super simple.

3. Shredded pork with cabbage and shredded beans

Tear the cabbage into small pieces and clean it for later use.

Add appropriate amount of salt, starch, soy sauce, etc. to the shredded pork, mix well and marinate for a while.

Cool the oil in a hot pan, add the pickled shredded pork and stir fry.

Stir-fry shredded pork, add shredded cabbage and stir-fry.

Stir-fry a few times, then add shredded beans and stir-fry.

Add the soy sauce and stir well.

Add a little salt to taste.

Add the red pepper and stir fry.

Finally, add some pepper and stir well. Serve on a plate.