Vinegar Cabbage Gang

Overview

Many years ago, Chinese cabbage was a frequent guest on my family’s dining table in winter. My favorite was the vinegar-based cabbage made by my father. It was simple, honest, and delicious. I have never forgotten it and still love it.

Tags

• vegetarian dishes
• cabbage
• chicken essence
• onions
• vinegar
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 One piece of Chinese cabbage, peel off the old leaves, rinse and set aside.

   

2. 2 Take the cabbage and cut it vertically into thin strips. Mom said that if you cut it along its grain, it will taste good and authentic~

   

3. 3 Chop green onions and take a dozen peppercorns for later use.

   

4. 4 Add an appropriate amount of cold oil to the hot pot, fry the Sichuan peppercorns over low heat until fragrant. Remove the Sichuan peppercorns and use only oil. You can also use Sichuan peppercorn oil directly.

   

5. 5 Pour the chopped green onion into the pot over low heat. The chopped green onion will easily become mushy~

   

6. 6 Pour in the cabbage and stir-fry quickly over high heat.

   

7. 7 Add an appropriate amount of salt and stir-fry. When the cabbage comes out of the water and becomes soft and close to maturity, pour an appropriate amount of vinegar along the edge of the pot and add a small amount of chicken essence to enhance the flavor.

   

8. 8 Remove from pan and serve.