Three ways:

1. Ingredients: one cabbage, a few cloves of garlic, 10-15 dried peppers 2. Ingredients: lard, vinegar, salt, chicken essence , peppercorns, probably about 10

2. Tear the cabbage into small pieces of about 5cm x 5cm 4. Next, cut the dried peppers into small pieces about half an inch long

3. Garlic cut into slices or small cloves 6. pot hot, put lard, oil melting after turning off the heat

4. first put the garlic, slowly burst incense

5. and so the garlic out of the flavor, and then put pepper and pepper, the need to turn off the heat of the reason is that: the dry pepper is very easy to explode over the head

6. and so the dry pepper color a little darker, there is a fragrance wafting out, and then immediately poured cabbage

Note that, cabbage After the pot, you have to turn it over quickly to turn the dried peppers out from underneath, or else it will be just as mushy.

7. Put vinegar, salt, a little stir fry; why vinegar first? Because it has been observed that the first vinegar can ensure that the taste of the dish is very crispy, so that is not too good at mastering the fire, are not too big a problem ~ (this method also applies to frying vinegar potato wire, etc. ~) the first vinegar has a disadvantage, is that the vinegar flavor will be lost. Tip is: do not pour the vinegar directly to the dish, but to the walls of the pan, the vinegar liquid after high heat, it is emitted out!

8. Put the mushroom essence, out of the pan on the plate?

Materials: cabbage, sugar, vinegar, salt, chicken essence, dried chili, starch, oil?

Making:?

(1)Wash the cabbage gang, peel off the leaves.?

(2)Tear the leaves into 5X5CM sized pieces by hand.

(3) frying pan on the fire, put the oil, add salt and 3-4 dried chili peppers, when hot, the cabbage into the stir-fry, stir-fry and add vinegar and sugar. Pour the seasoned water starch into it, and then keep stirring, so that the juice hangs evenly on the surface of the dish can be released.?

Tip: It will be prettier if you use white vinegar.