I'll share with you more ways to stir-fry the cabbage until it's delicious. First, I'll wash half of the cabbage for later use. The point is, instead of cutting the cabbage with a knife, I'll tear it with my hands, and it will be half the size of my hand.
Then fire the pan, put cooking oil in the pan, add two large cloves when the oil temperature is 50% hot, fry until fragrant, and add onion and ginger to stir-fry until fragrant.
Add the torn cabbage and stir-fry until the cabbage is cut off. At this time, pour in a little vinegar and continue to stir-fry.
Stir-fry until the cabbage is 8% hot, accounting for half of the volume when it was just put into the pot, and the leaves are somewhat transparent. At this time, pour in a little soy sauce, add a little salt, a little sugar and chicken essence, and continue to stir fry until the cabbage accounts for about one-third of the volume when it was just put into the pot, add oyster sauce, stir fry until it is even, and turn off the heat.
If you want to eat spicy cabbage, put millet pepper in the wok and it will taste spicy.
The extremely delicious, salty and delicious cabbage is fried, so you can go home and try it.