The heart of the dish, also known as the Cantonese cuisine, is originated in Guangdong and Guangxi. The growth cycle is short, so it is tender and tender. Simply use salt, sugar, and raw sauce to stir-fry. The taste is quite good.
Wash the cabbage, remove the leaves, and cut the oblique knife.
The wok is on fire and put on oil.
When the oil temperature is 70% hot, add the stir-fry.
After stirring for 10 seconds, put salt, sugar, and soy sauce.
Continue to stir the fire for 20 seconds.
Out of the pot.
Be sure to hurry up a little faster.