Hand-shredded cabbage

Overview

Hand-shred cabbage, cabbage, also known as cabbage, green cabbage, is crisp and tender, especially suitable for vegetarian stir-fry.

Tear the cabbage into small pieces with your hands, wash with water, drain and set aside.
If you want the hand-shredded cabbage to be delicious, cut the pork belly into thin slices and stir-fry it. But today is a vegetarian meal, so I prepared a small spoonful of lard, and it tasted good.
Cut the dried chilies into sections and slice the garlic and set aside.
Heat the wok, add the lard and melt it, then add the reserved cabbage and stir-fry. You only need to stir-fry for a short while, and when the cabbage is slightly soft, take it out immediately.
Then put a little salad oil in the pot and add Sichuan peppercorns.
When the aroma comes out, take out the peppercorns, then add the dried chili peppers and garlic cloves and stir-fry.
Then add the cabbage and add the reserved seasoning. The vinegar used here is the best, with a small amount and a fragrant taste.
Stir-fry over medium heat. When the cabbage becomes soft, add a little sesame oil and serve.