Ingredients: 4 slices of bean skin, 1 / 2 Chinese cabbage, moderate amount of oil and salt, 1 slice of green onion, 2 slices of ginger, 2 slices of garlic, 1 tablespoon of oyster sauce,

Method:

1 . Peel the cabbage, wash and drain the water, cut the scallion into large onions, powder the ginger and slice the garlic

2 . Cut the leaves of the cabbage in half vertically. Tilt the knife 45 degrees. Cut the cabbage into thin slices. Cut the cabbage diagonally into thin slices. This is easier to taste

3 . Cut the bean skins into rhombus slices, add water and bring to boil, add bean skins and bring to boil, bring to boil and boil for 2 - 3 minutes to soften the bean skins,

4 . Cool the bean skins in cold water, remove and control the water purification for later use. Cool the boiled bean skins in cold water, the skins will not stick together and taste great.

5 . Add oil to the pan and heat it. Deep fry the peppercorns on a low flame. Deep fry the peppers until they are slightly charred. Remove the peppercorns from the pan. Add chopped onion, ginger and garlic and fry until fragrant.

6 . Add sliced cabbage and saute on high heat. Slice the cabbage and soften it slightly. Add bean skins and saute well. Add salt and oyster sauce and saute quickly and evenly. Turn off the heat and put them on a plate