Spicy Baby Cabbage

Overview

I have never been a fan of cabbage, but after developing this method, I gradually fell in love with it...

Cut the baby cabbage into sections. I am used to separating the cabbage leaves and cabbage leaves, and putting them into the pot at different times during frying.
Put oil in the bottom of the pot, add a little more oil, add chili powder, chili pepper, and peppercorns to the cold oil, and slowly fry over low heat until the aroma comes out.
After the base ingredients are fragrant, add Caibangzi and stir-fry over high heat. You can add some white wine in an appropriate amount.
While stir-frying the cabbage, add salt, chicken essence, thirteen spices, and oyster sauce. Adjust the amount of seasoning according to your own taste.
Stir-fry until the cabbage becomes soft, add the vegetable leaves, and continue to stir-fry.
Before taking it out of the pot, pour in vinegar (I have a strong taste, so I add more, so you can add it according to your own tolerance)
Just put it on the plate at the end. Paired with a bowl of rice, it’s a perfect meal!