Raw steamed cabbage

1

Cabbage, dried peppers, pepper, salt, chicken powder, white sugar, white rice vinegar, cooking oil.

2

First break the cabbage and wash it, then cut it into slices of the appropriate size.

3

Put salt in it and marinate for 15 minutes. After marinating, drain the water and add a little chicken powder and mix well.

4

Heat a frying spoon on fire and add cooking oil. Add pepper and fry until fragrant. Lower the oil temperature slightly and add dried peppers to fry until fragrant.

5

The peppers change color slightly and pour into the pickled cabbage. Stir quickly and evenly to turn off the heat.

6

Pour in appropriate amount of white rice vinegar and mix well.

7

Remove from the pot and evenly plate and serve.

Characteristics of the small dishes: bright and oily color, rich pepper aroma, salty, sweet and slightly sour, slightly spicy aftertaste, crisp and fragrant, and delicious appetizing. Warm tips: 1. The taste can be adjusted according to your preferences. Marinate it first into the base and then stir it in the pan to taste delicious. 2. Small dishes are raw and stir-fried, so you don't have to fry them thoroughly. Just use hot oil to quickly cook and stir well. Otherwise, the taste will not be crisp. If the seedlings are fried and collapsed, the meaning of raw and stir-fried will be lost. This private Beijing-style dish "raw and stir-fried cabbage" is ready. It tastes crisp and tastes salty, sweet, sour and spicy, which is very good for friends to refer to!