Hand-shredded cabbage

Overview

Crisp, salty and sweet, light but not too rich

First tear the cabbage into small pieces by hand
Blanch in boiling water and drain. Or put some water in a wok, cover the vegetables and simmer until they are cooked through, then drain the water
Put cooking oil in the pot, when the oil temperature rises, fry the chopped green onions over low heat
Add light soy sauce and white sugar and simmer. After boiling the pot, pour in the gravy. The gravy can be thicker
Add the blanched and drained cabbage, stir-fry evenly, and pour in sesame oil
Stunning appearance