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Pour the oil into the pot, add onion, garlic and red pepper, and stir-fry until fragrant.

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First, stir-fry the stalks of Chinese cabbage until soft, then add the leaves of Chinese cabbage and stir-fry.

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Add a little soy sauce

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A spoonful of sugar.

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Add the right amount of vinegar

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Cover the pot and stew until the cabbage is soft and rotten, then take it out.

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skill

Cabbage stems are not easy to cook than leaves, so fry them in advance.

Chinese cabbage has a high water content, and it can be used without water.

The proportion of sweet and sour is added according to personal taste.