Cooking Steps

1. 

   Step1:Haimi soak in warm water in advance. (the trick is that Haimi is hard. He can't bite even if he has a good mouth. The purpose of the foam is not only to soften. The water of the foam is also useful.)

2. 

   Step2:After the Kwai is soaked, make a bowl of juice. Keep 2 tablespoons of sea water (seafood). Add 2 tablespoons of white vinegar.2 tablespoon of sugar. Half tablespoon wine. Salt. A little starch (hanging thin and thin). (Tips: fast food, if it's more than ten seconds.

3. 

   Step3:The cabbage is torn into large pieces by hand. The trick is to tear it by hand. It's very important. Benefits - tasty, layered, no water

4. 

   Step4:Old man, No. (tip - old stem affects consistency of taste and maturity. Remove. But we don't advocate waste. Old stem shredding can be used with other dishes, such as shredded potatoes, fried rice and so on.)

5. 

   Step5:Boil the water. Put half the seasoning spoon salt. (trick - put salt to make cabbage green.). Keep a basin of cold water nearby.

6. 

   Step6:Put the cabbage into the boiling pot. The heart is silent for dozens of times. Quickly put it into the side cold water basin to cool. Ten seconds is enough. Don't cook for long. (Tips - cabbage is fluffy. It's boiled several times. It's boiled every time.)

7. 

   Step7:Turn the cabbage. Cool down quickly.

8. 

   Step8:Air water. Air dry water. (trick - do nothing.)

9. 

   Step9:Put oil in wok, stir fry garlic, ginger and pepper.

10. 

    Step10:Put in the cabbage. Toss the spoon and turn over.

11. 

    Step11:Pour in the juice.

12. 

    Step12:Stir fry. Fast.

13. 

    Step13:Fast. Fast. Fast......

14. 

    Step14:Ten seconds from entering to leaving. Ten seconds late

15. 

    Step15:Dish.

16. 

    Step16:We hope there isn't much water on the plate. Of course, it's just delicious.