2. stir-fry Chinese cabbage. We can cut off the whole cabbage leaf first, leaving only the cabbage pieces, so that the cabbage pieces are more brittle and juicy. Put the cabbage on the chopping board and cut it into small pieces directly with a knife. Add a proper amount of water to the pot and bring to a boil. After all the cabbage is cut, pour it into the boiling water in the pot and blanch it for about 30 seconds. Then take it out with a colander, rinse it with cold water several times, and put it on a plate for later use. Peel garlic and cut into pieces, and shred dried peppers. When the pan is hot, add an appropriate amount of oil, then add a little rock sugar, stir-fry until caramel color, then add chopped pepper and garlic, stir-fry until the fragrance is overflowing, then add chopped pepper and cabbage, stir-fry quickly and evenly over high fire, then add balsamic vinegar and extremely delicious essence, continue to stir-fry, and finally add appropriate amount of oyster sauce, salt and chicken essence to stir-fry evenly, and then turn off the fire and take out the pan. Note that in the whole cooking process, except for the small fire used when frying rock sugar, the rest are fried quickly with strong fire, and the water content of cabbage itself is very high, without adding any water. Of course, the practice of frying cabbage is not limited to these two kinds, and friends can make it according to their own preferences.