stir-fried cabbage

When I went to Sichuan when I was a child, I always found it funny and surprised to see that the Sichuan people's vegetable industry was super spicy. Even when I was older, I occasionally wanted to eat spicy vegetables, but I didn't know how to make them original. At the beginning of the year, I stayed in Neijiang for a month, and finally learned from my brother's father-in-law. In fact, frying oil transfers all the flavor of peppers and prickly ash to the vegetables. It is spicy and smooth. Anyone who eats with me can eat spicy food. I basically stir-fry vegetables now.

Recipe Recommendations

cabbage a
dried chili a small handful
pepper to which various
salt appropriate amount
chicken essence appropriate amount

medium spice
Qiang
ten minutes
ordinary

Steps for stir-fried cabbage

Take a handful of cabbage, wash it, and dry it, otherwise the oil will explode and the taste will not be able to enter.

Preparation of ingredients: Prepare a dry bowl and tear the dry red peppers into small pieces. A few peppers will be enough. Too many will be bitter. Add salt, and you can have more salt.

Boil the pan dry and heat the oil. Be careful, it is best to add rapeseed oil. The fried vegetables are very fragrant. It's better to have more oil.

After the oil is hot, pour in the seasoning from the second step, stir fry, and wait until the peppers have completely turned black, you can put on the vegetables.

Pour in the cabbage and saute for two minutes.

It looks almost cooked. Add some chicken essence and you can put it on the plate.

Load the plate and start eating. Chili can also be eaten. The cabbage is delicious and has a little fried flavor. This is the feeling.