Vinegar cabbage is a very common home-cooked dish, especially in autumn and winter. It is eaten almost every day. It uses cabbage as the main raw material, garnishes with chili, pours in balsamic vinegar when appropriate, and stir-fries over high heat. , the taste is sour and spicy, the finished dish is crisp and tender, and the color is bright. It goes well with rice and steamed buns. It is delicious and can be eaten with rice.

1. First, we wash the shallots and cut them into segments, then cut some garlic slices and put them together.

2. Take a piece of Chinese cabbage, break off the leaves, and separate the cabbage stems from the cabbage leaves. Cut the cabbage stems into thin slices with a diagonal knife. When making vinegar cabbage, you not only need to separate the cabbage leaves and cabbage stems, but also It is also necessary to make the cabbage slices thinner, so that the cabbage is more easily cooked and flavorful, and a large amount of water will not leak out, which will affect the appearance and taste.

3. Prepare a small basin, add 2 grams of salt, 2 grams of sugar, 2 grams of chicken powder, 5 grams of light soy sauce, and 5 grams of balsamic vinegar. Stir evenly with chopsticks and set aside.

4. Heat the oil in the pot. When the oil is hot, add the green onion and garlic slices, grab a few dried chili peppers, and stir-fry over low heat to create a spicy flavor.

5. Then pour in the cabbage and stir-fry over high heat. Add the cabbage leaves after the cabbage is cooked. The purpose of stir-frying is to make the cabbage uniformly raw and cooked and keep both crisp and tender.

6. Put the cabbage leaves into the pot and fry until they are raw. Pour the prepared sauce along the edge of the pot, stir-fry quickly over high heat until the flavor is infused, and then serve on a plate.

The editor has something to say:

To make vinegared cabbage, you need to stir-fry the cabbage first, then stir-fry the leaves. The cabbage should be thinly sliced ??so that water is not easily released; the whole process needs to be hot. Stir-fry and cook quickly to maintain a crisp and tender texture; and do not put in the seasoning too early to avoid a large amount of water from the cabbage when exposed to salt.