Ingredients: Chinese cabbage, light soy sauce, salt, garlic, green onion, vinegar, starch, peppercorns, white sugar, dried red pepper.

Step 1: Wash the cabbage, take the outer part of the cabbage and divide it in half from the middle. Use a knife to cut one half into slices from a 45-degree direction.

Step 2: Cut the leaves into pieces, and cut the cabbage stems and leaves separately.

Step 3: Cut green onion into sections, slice garlic, and cut dry red pepper into small sections. Take another bowl, add light soy sauce, vinegar, sugar, and starch and mix well.

Step 4: Pour oil into the pot, add peppercorns and fry over low heat until brownish red, remove the peppercorns and discard.

Step 5: Pour in the dried chili slices and green onions and stir-fry over low heat until fragrant.

Step 6: Turn to high heat, add cabbage and stir-fry for about 1 minutes.

Step 7: Add cabbage leaves and stir-fry until the leaves become soft. Add salt and stir-fry evenly.

Step 8: Pour in the prepared sauce.

Step 9: Stir-fry until the soup becomes thick.

Step 10, remove from the pot and plate.