Ingredients: Chinese cabbage, dried pepper, garlic, ginger, salt, balsamic vinegar, chicken essence, lard, etc.

Exercise:

1, a Chinese cabbage is very big, only a few leaves are enough to fry a plate, so tear off a few Chinese cabbage leaves by hand, rinse them with clear water and drain them.

2. Divide the cabbage into leaves and helpers. The leaves are torn into small pieces by hand, and the helper cuts them with a diagonal knife. Prepare a pot of light salt water, soak the helper in the light salt water 10 minute, take it out and drain it.

3. Slice garlic, shred dried peppers and shred ginger. Put a spoonful of lard in the wok, heat it on high fire, add ginger, garlic and dried Chili to stir fry until fragrant, and pour a spoonful of balsamic vinegar.

4. Pour in the cabbage and stir-fry it quickly over high fire 1 min, then pour in the cabbage leaves, add appropriate amount of salt and chicken essence to taste, and continue to stir-fry it 1 min.

5. When the cabbage is transparent and the leaves of the cabbage are soft, pour a spoonful of balsamic vinegar along the edge of the pot, stir well and take it out of the pot.

Skill summary

1, when frying Chinese cabbage, soak it in light salt water to prevent it from coming out. Be sure to drain the cabbage before you put it in the pot. If it is fried with water, the temperature in the pot drops too fast, the cabbage is not fried quickly, it is easy to produce water and the taste is not tender.

2. Don't stir-fry with vegetable oil. It tastes better with lard. Lard has a strong natural fragrance and good encapsulation, which can prevent Chinese cabbage from losing water and make the taste smoother.