No need to blanch, common practice is as follows:

Preparation materials: 350 grams of Beijing cabbage, 3 dried chili peppers, 4 cloves of garlic, 3 grams of ginger, 20 milliliters of soy sauce, 20 milliliters of balsamic vinegar, 2 grams of refined salt, 1 gram of chicken powder, 20 milliliters of cooking oil, 8 grams of lard

1, Beijing cabbage torn in large pieces, soaked in lightly salted water for 15 minutes, as shown in the following picture:

2, all kinds of ingredients to prepare. Soy sauce, soy sauce, balsamic vinegar, chicken powder mixed into a sauce to be used, as shown in the following picture:

3, soaked Beijing cabbage, washed and then torn into small pieces, as shown in the following picture:

4, pan heat, under the cooking oil and lard, as shown in the following picture:

5, until the lard melted under the ginger, garlic and dry chili pepper, as shown in the following picture:

6, stir-fried under the Beijing cabbage, the next Beijing cabbage, and then the next Beijing cabbage, as shown in the following picture:

7, the next Beijing cabbage, the next Beijing cabbage, the next Beijing cabbage, the next Beijing cabbage, and then the next Beijing cabbage, the next Beijing cabbage, the next Beijing cabbage. As shown in the picture below:

7, stir-fry for about 2 minutes over high heat, then add salt, as shown in the picture below:

8, stir-fry well, then drizzle in the sauce, as shown in the picture below:

9, stir-fry well quickly and then turn off the heat, as shown in the picture below:

10, and finally out of the pan can be, as shown in the picture below: