1 Slice the washed red cabbage moss obliquely into sections, smash the ginger and garlic cloves with a kitchen knife (the red cabbage moss is sliced obliquely, so that the contact surface between the vegetable segment and the seasoning is more, and the vegetables are easy to cook and taste), and place the leaves and the vegetable segments separately.

2 Heat the iron frying spoon, then add the oil. When the oil is hot, first add the ginger, and then add the garlic. When the garlic turns pale yellow, add the red cabbage moss into the oil, and stir fry it quickly with strong fire (that is, fire, emergency fire).

3. When the red cauliflower is discolored and a little transparent, it will be cooked (you can also tie the segments of the cauliflower with chopsticks, and it will be cooked once you tie it). Of course, when it is ripe (it is not so easy to tie it once, but it takes a little effort to tie it through), put the chopped pepper and the leaves of the red cauliflower together in the pot.

4 When the leaves are also fried and become soft, turn off the fire, add salt and stir-fry them into the savory dish (turn off the fire and put salt, which will avoid the iodine in the salt from being too hot).