Materials

Cabbage; dried chili; pepper; garlic; ginger; soy sauce; vinegar; salt; oil

Working Methods

Heat a frying pan and stir-fry the chopped slices of garlic, ginger, pepper and chili pepper in the pan.

Pour the hand-torn cabbage into the pan and stir-fry. (This is my favorite part of the process because this dish must be stir-fried over high heat, basically without adding water. So the popping sound is always there, and it's awesome.)

After 3 minutes pour in the appropriate amount of soy sauce and vinegar, along with a pinch of salt.

Stir fry for another 2 minutes to let the sauce penetrate.

After a minute you can take it out of the pan.

Shaojue Wei Harvested Shredded Cabbage

Materials

Sphere Cabbage; Pork; Dried Chili Peppers; Steamed Fish with Soy Sauce; Chicken Bouillon; Monosodium Glutamate (MSG); White Vinegar; Water Starch

Working Methods

Steamed Fish and Soy Sauce two tablespoons, one tablespoon of White Vinegar, one tablespoon of Chicken Bouillon, and ? a tablespoon of MSG are mixed well and set aside. Starch and a small amount of water mixed and set aside.

Cabbage torn into pieces slightly smaller than the palm of the hand, the center of the cabbage stalks are not used.

Slice the pork, slice the dried chili and set aside.

Heat a pan and pour oil. When the oil is a bit hot, shake the pan a bit so that the oil evenly fills the pan. Then pour out the excess oil and heat it again.

When the oil is hot, pour in the dried chili peppers and stir-fry the sliced pork, stir-frying until the pork changes color, then pour in the cabbage, keep the heat on and continue to stir-fry.

When the cabbage is six mature, pour in the sauce, stir fry, thicken with water starch and remove from the pot.