Wrap the small pieces, wash, cut or cut the pepper
Heat the oil in the hot pot, heat the oil, wrap the vegetables and pepper at the same time, stir fry, wait until the volume is slightly smaller.
Continue to stir fry, one minute, a small bowl of water, cover and cook for a few minutes (see the thickness of the cabbage core, thick for a little longer, thin and cook for a while)
Open the lid, stir fry until there is not too much water, add salt, stir fry, and cook for one minute.
The cabbage must be crispy and fresh. The seasoning is purely personal. I am addicted to it. After vinegar, don't stir it for too long, it is easy to volatilize.