Ingredients: onion, ginger and minced garlic10g.

Seasoning: vinegar 30g, soy sauce 20g, refined salt 1 g, cooking wine 1 0g, monosodium glutamate1g, water lake powder 20g, peanut oil 35g and pepper oil10g.

Process production:

1. Cut the head of Chinese cabbage, split it, and cut it into strips with a length of 5 cm and a width of1cm.

2. Put peanut oil into the frying spoon, stir-fry the cabbage when the fire is 70% hot, and cook a little soup while frying (to avoid stir-frying). When the cabbage has been stir-fried, put the dish to the side of the spoon, add a little peanut oil into the spoon, heat it, put it in a wok with minced onion, ginger and garlic, and then cook it with vinegar.