Cooking Steps

1. 

   Step1:Cabbage leaves are packed wel

2. 

   Step2:The knife tilts to the direction of the vegetables to be cut, and pi'an cabbage is slante

3. 

   Step3:Lotus root with traditional starch should be used instead of the crispy lotus root now; moreover, do not soak the starch after lotus root cutting

4. 

   Step4:The cabbage needs to be over oiled. Don't put too much oil in it for a while and then fry it. It's better to wrap the cabbage in a big fire with a burning fragrance

5. 

   Step5:The cabbage should be used after being oiled. Add the base oil, stir fry the chopped chives and ginger, then break the two dried peppers, stir fry them, put the lotus root slices into it, stir fry for half a minute, put the soy sauce and oyster sauce into it, stir fry several times, put the cabbage into it, stir fry it, choke into the vinegar, and then put a spoon of sugar into it. If the cabbage is rich in water, it will be stir fried by the starch of the lotus root to thicken the effect of thickening, so there is no need to thicken it alone, which is the reason why the two should be stir fried together And both of them are crispy and delicious. If the food is too dry, add a little water. OK, keep adding a little salt to taste. But if you put too much oyster sauce and so on, don't put sal

6. 

   Step6:Well, you can put it on a plate. You can't stop eating at all. It's sour, sweet, hot and spicy (≥ ∧

7. 

   Step7:Send another on