Shanxi family practices.
Wash the cabbage, tear the leaves into pieces by hand, put the hand-leaved leaves into the pot, soak them in water, slice the garlic cloves, cut the dried peppers, and pour the peppers with warm water for a while.
Heat the lard in a wok. When the temperature of the oil rises to about 40%, the peppercorns will be sautéed in a pot. The garlic will be sautéed in a pan and the dried red pepper will be sprinkled into the pan.
Pour the cabbage leaves that are controlled by the water into the pot and stir fry.
Stir-fry to the soft leaves of the vegetable leaf, pour the appropriate amount of fresh soy sauce, stir fry evenly.
Put a little salt and chicken essence, stir fry evenly, turn off the fire and pour it into Shanxi vinegar and mix it.