Hot and sour cabbage(suan la bai cai )

Hot and sour cabbage

Introduction:

Production steps:

Step 1: slice the Chinese cabbage with a chopper and open the side and leaf

Step 2: slice the Chinese cabbage with a chopper and open the side and leaf

Step 3: cut green onion and ginger and set aside

Step 4: appropriate amount of dried shredded chilli to suit personal taste

Step 5: put onion and ginger in the pot to make it fragrant

Step 6: add pepper and stir fry until spicy

Step 7: first put in the clean cut cabbage, stir fry for about one minute

Step 8: stir fry the cabbage until 6. When it is mature, add the cabbage leaves and continue to stir fry until the cabbage leaves are ripe

Step 9: stir fry the cabbage and leaves until they are ripe. Then put in a pot of white vinegar (if you like sour taste, you can put more)

Step 10: add salt, MSG and Zanthoxylum powder for seasoning, and then take it out of the pot

Step 11: prepare to eat

Materials required:

Cabbage: half a piece

Dry pepper: right amount

Scallion: about one centimeter

Ginger: about 2 mm thick

Salt: right amount

MSG: right amount

White vinegar: 1 tablespoon

Note: cabbage after washing must control dry water, otherwise the dish will be very water

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Suan La Bai Cai