Stewed cabbage with small river shrimp

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In fact, the material is very simple.

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This is a fried river shrimp.

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Cut the green onions, ginger and garlic... Just the same amount will do... Just don't have too much or too little... Make yourself at home.

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Cut Chinese cabbage into pieces. In fact, you can cut any shape.. Anyway, I think it's more convenient to cut slices... Hehe... I am lazy.

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The oil is about 50% hot... Add green onions, ginger and garlic... Stir fry until fragrant.

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Here comes the protagonist... First fry the cabbage until it is soft... Then put the little river shrimp in... Not too much.. We usually only need to put three or four spoonfuls of dried shrimp on the bigger spoon we use to drink soup... Add some oyster sauce when there is some soup.

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No water... Cabbage has a sufficient water content. Just cook until the cabbage becomes soft... Turn off the fire.. Put salt... (Just add the amount of salt according to the amount you usually cook.) Haha... It's done.. Bring the table.

You can buy a bit more small river shrimp at once. When you get back, wash them thoroughly under running water, but be careful (it is best to use a tool like a spoon to wash them; if you use your hands, getting pricked will be very painful). After washing them clean, drain the water. When the oil in the pot is about 50-60% hot, add about ten Sichuan peppercorns and then put in the small river shrimp (watch out for oil splashing on your body; be sure to pay attention to safety!). You can fry the small river shrimp until they are quite dry. Drain the oil from the fried shrimp, let them dry, put them in a freezer bag, and place them in the freezer. You can add a little whenever you make soup or stir-fry vegetables; this way, they are easy to store and retain their flavor well.