There are the following types. Ingredients: 400 grams of cabbage, 15 grams of dried chili, onion, ginger, garlic, and appropriate amount of pepper 1. Peel the leaves from the cabbage, tear them into large pieces by hand, and then tear them Wash the good cabbage with clean water and drain the water. Wash the dried chilies and break them into small pieces with your hands; wash the green onions and cut them into chopped green onions: Peel the garlic cloves and cut them into small pieces; Peel the ginger cubes, wash them and cut them into slices. 2. Wash the wok, add vegetable oil and heat until it is 60% hot. Add the chili segments, chopped green onions, ginger slices and garlic slices and stir-fry them into the pot to create a spicy flavor. Pour in the cabbage cubes and stir-fry for a while. Add Sichuan peppercorns, soy sauce, oyster sauce, rice vinegar, sugar, and chicken essence and stir-fry until the flavor is absorbed. Remove from the pan and serve. The cabbage stir-fried in this way is tender and crispy, delicious and relieves greasiness. The third course: Stir-fried winter bamboo shoots Ingredients: 500 grams of winter bamboo shoots, 50 grams of pork belly, appropriate amount of bean sprouts 1. Wash the bean sprouts and cut into fine pieces; peel off the old skin of the winter bamboo shoots, put them in a pot of boiling water and cook until cooked, take out Let cool and cut into small strips; wash the pork belly and cut into small pieces. 2. Rinse the pot, add cooking oil and heat it up, add the winter bamboo shoots and stir-fry until it turns color, then add the pork cubes and stir-fry for 2 minutes. 3. Add refined salt, bean sprouts, soy sauce, monosodium glutamate and fermented glutinous rice juice and stir-fry until fragrant. Drizzle with sesame oil and serve. Ingredients for tomato and cabbage flowers: 600 grams of cabbage flowers, tomato paste, sugar, appropriate amount of onion and ginger 1. Cut the large cauliflower into small florets, rinse them with light salt water, remove and drain, boil water in a pot, and bring to a boil Then add the cauliflower and blanch until it is half cooked, then add water and set aside. 2. Wash the wok and heat it, add vegetable oil and heat until it is 60% hot, add tomato paste, chopped green onion and ginger slices and stir-fry until fragrant. 3. Add an appropriate amount of water, bring to a boil over high heat, add cauliflower cubes, sugar, rice vinegar and MSG, reduce to medium to low heat and cook for about 10 minutes, then thicken with water starch, remove from the pan and serve on a plate. PS: The tomato sauce here can also be replaced with fresh tomatoes. After peeling, add salt and stir-fry the sauce. Stir-fry it with white cauliflower for a fresher taste.