Specific production steps

First: first of all, the cabbage outside of the rotten leaves broken off, and then break the cabbage leaves piece by piece, clean and control the water standby

Second: the cabbage leaves and cabbage help separate, cabbage help is not easy to taste, cabbage help with the back of the knife to shoot a little, so it is easy to taste, and then cut diagonally into slices standby. into slices and standby, cabbage leaves broken into large pieces in a basin and standby

Third: this step will be blanched cabbage, which is the most important step to maintain the crisp taste of cabbage, add the right amount of water in the pot, boil over high heat, after the water boils add the right amount of salt and cooking oil, will be blanched cabbage gangs into water, blanch for about 30 seconds, and then fished out of the cool water once again and standby, and then will be put in a pot to blanch the leaves for about 10 seconds, fished out of the cool water once again and standby, and then will be put in a pot blanch the leaves about 10 seconds, fished out of the cool water once again. Seconds, fish out over again cool water water control standby

Fourth: pot add the right amount of oil, oil heat into the garlic chili pepper stir fry, and then pour into the blanched cabbage, stir fry on high heat, add the right amount of salt, thirteen spices, vinegar, oyster sauce, quickly stir fry evenly can be out of the pot

The color of the cabbage so that the stir fry out of the tempting, but also very flavorful, taste crispy, just a simple step to add, stir fry out of the cabbage. The first blanched and then stir-fried cabbage not only will not be soft, and also more easy to taste, to ensure that you eat the mouth of each cabbage is crisp and flavorful, very delicious