2. Clean the cabbage first, then break it into small pieces by hand and put it on a plate for later use. Then pat the garlic flat, and then chop it slightly. Don't break it too much and put it on a plate for later use.
3. Add 1 teaspoon of water to boil, add 1 teaspoon of oil after the water boils, add 1 teaspoon of salt, and then blanch the cabbage. After the cabbage is boiled until it changes color, take it out and control the water for later use.
4. Add oil to the pot and heat it. When the oil temperature is about 50% hot, add minced garlic, stir-fry over low fire, then add Chinese cabbage, add 1 teaspoon salt, add 1 teaspoon chicken powder, and pour in 2 tablespoons water starch, stir-fry over high fire and serve!
5. Such a crispy and delicious garlic cabbage is made.