Raw materials of hand-torn cabbage: cabbage, garlic slices, dried red pepper and pepper, white vinegar, Lee Kum Kee steamed fish, soy sauce, salt and chicken essence. Nutritional analysis of cabbage: cabbage, also known as cabbage and cabbage, is a variety of cabbage, which is rich in slimming ingredients. A bowl of cut cabbage has only 22 calories, so it is a full and healthy food. At the same time, cabbage is also rich in various nutrients like vitamin tablets. The color of vegetables is deep and ripe, and eating raw food with light color is the best way. Cabbage contains a lot of vitamin C, cellulose, carbohydrates and various minerals, and eating more cabbage has anti-cancer effect. Cabbage fresh juice can treat stomach and duodenal ulcer, and has the functions of relieving pain and promoting healing. The practice of hand-tearing cabbage 1) Half a cabbage (hand-tearing is suitable for the size, and the thick stems and stems are separated from the leaves); 2) Sliced garlic and dried red pepper (deep red, the kind with low spicy degree, cut and seeded by yourself); 3) Heat an appropriate amount of oil with a small fire, fry the garlic slices, then add a few prickly ash and dried red pepper, and add an appropriate amount of salt. After the seasoning is fried, put the cabbage stalks and stems in the pot, turn up the fire, and fry for about half a minute. Add the cabbage leaves and stir fry (stir fry in two steps because the leaves and stems are different in thickness, and the cabbage stems are not cooked at the same time, and there is a "anger" when the cabbage stalks are cooked. 4) Add white vinegar immediately (the purpose is that the taste of white vinegar is a little pungent). If you put it early, you can get rid of some irritating taste. Stir-fry it, add Lee Kum Kee steamed fish and soy sauce, and turn off the heat when it is stir-fried until it is raw (the sweet and crisp taste of the cabbage is easy to lose); 5) Then add the chicken essence and mix well (the chicken essence should not be put too early); Tips for tearing cabbage by hand: 1, after washing and tearing cabbage into small pieces, try to control the moisture as much as possible to avoid too much moisture affecting the taste when cooking; 2. Turn off the fire before putting the garlic slices. After putting the cabbage, immediately stir-fry the pepper below to prevent it from being over-fired; 3. When the cabbage becomes slightly soft and translucent, put in the aged vinegar. Don't pour the aged vinegar on the dish, but pour it on the pot wall, and the vinegar fragrance will be emitted at high temperature; 4. When frying cabbage, stir-fry it quickly on fire to ensure that the nutrition is not lost.