1, break off the leaves of Chinese cabbage, rinse them with clear water, then tear them into large pieces by hand and drain them. Slice garlic and cut dried Chili into sections. 2. Add salt, soy sauce, oyster sauce and sugar into a small bowl and mix well with chopsticks. 3. Heat the wok, add a spoonful of lard, melt it, add garlic slices and dried peppers, stir-fry over low heat to make it spicy, pour in cabbage, and turn to high heat to stir-fry quickly for half a minute. 4. When the cabbage becomes slightly transparent, pour the juice into a small bowl and continue to stir fry for half a minute. After the cabbage is tasted, turn off the fire and take it out of the pot. Tear the cabbage by hand, and it will be fine.