Cooking Steps

1. 

   Step1:Take the last Chinese cabbage out of the refrigerator. Find a little companion for it - garlic and dried peppers to make it not lonely. First line them up and put them aside for sublimation.

2. 

   Step2:Let's break off the cabbage and clean it. Use a knife to cut it obliquely. Separate the leaves and the vegetables (because they are cooked at different speeds) to ensure a consistent taste.

3. 

   Step3:Let's deal with the two small partners to cut the chili and garlic into small pieces (I'm not good at cutting. The garlic is still a bit big).

4. 

   Step4:Pour the right amount of oil into the air of the pot (depending on the amount of your dish). When the oil is warm, pour the garlic and chili into it and stir it up (the amount of chili added depends on the degree of spicy food you don't like, you can skip the chili).

5. 

   Step5:When the garlic turns a little yellow, you can put down the dish and stir fry it for about 30 seconds. Because it's not easy to cook. So you need to put it down and fry it first.

6. 

   Step6:When the vegetables come out of the water, you can put the leaves in. Because the leaves are easy to ripen. You can put them in in in a period of time, so that they can get out of the pot at the same time.

7. 

   Step7:Caibangzi, Caiye and two other small partners can be seasoned when they gather in the pot. Add a proper amount of soy sauce A kind of White sugar A kind of Vinegar A kind of White pepper (this one can't be dispensed with) and stir fry.

8. 

   Step8:In the end, you can put it into a pot and put it on the plate. Today's weight-loss plan is broken again.