Half a Chinese cabbage

A little dried Chili

One Thai pepper

A little onion

Sugar, vinegar, salt, monosodium glutamate, seafood soy sauce.

Sweet and sour cabbage's practice?

Step 1: Wash the Chinese cabbage, control the water and slice it with a blade. It is best to have leaves and leaves for each piece, and slice them for later use. Slice dried peppers with scissors, cut Thai peppers into small pieces, and mince onions for later use.

Step 2: Mix sugar, vinegar, salt and monosodium glutamate into sauce according to taste.

Step 3: Add base oil to the pot, add dried shredded chilies and stir-fry until the heat is about 70%, sprinkle with chopped green onion, stir-fry the cabbage repeatedly over high fire, add appropriate amount of seafood soy sauce and stir-fry until the cabbage is cooked to the edge (that is, there are traces of soy sauce on the edge), pour in the sauce and stir-fry for a few times, sprinkle with Thai pepper foam, and take out of the pot. Those who like to thicken can hook the juice in the pot, and the daughter prefers to eat it.