Hand-baked cabbage, cabbage, also known as cabbage, green cabbage, crisp and tender, especially suitable for vegetarian stir-fry.
The cabbage is torn into small pieces by hand, washed with water, drained and drained.
I want to peel the cabbage and eat it deliciously. It is delicious after cutting the pork belly into thin slices. But today it is vegetarian, so I prepared a small spoonful of lard and it tasted good.
Cut the dried chili into pieces and slice the garlic for later use.
Heat the wok, add the lard, and add the spare cabbage to stir fry. Just stir it for a little while, wait until the cabbage is a little soft, and immediately remove it.
Then put a little salad oil in the pot and add the pepper.
When the scent is sautéed, remove the pepper, then add the dried chili and garlic cloves.
Then add the cabbage and add the spare seasoning. The vinegar used here is best with old vinegar, and the amount is small and fragrant.
Stir in the medium heat, and when the cabbage is soft, add a little sesame oil to the pan.