1. Bok choy needs to be blanched, but it does not need to be blanched.

2. Blanch the cabbage in advance to boil out the moisture in the cabbage and cook it in advance, so that during the frying process, the cabbage will not produce too much water and cause the oil pan to splash. Oil. Reducing the cooking time of the Chinese cabbage can also keep the crispy and tender texture of the Chinese cabbage. It is recommended to blanch the Chinese cabbage in advance before frying.