Hot and sour cabbage

Overview

The most common home-cooked dish, but I will always remember it.

Wash the cabbage, take the top part of the cabbage and divide it in half from the middle. Use a knife to cut half of the cabbage into slices from a 45-degree direction.
Cut the leaves into pieces, and cut the cabbage stems and leaves separately.
Cut green onions into sections, slice garlic, and cut dry red pepper into small sections. Take another bowl, add light soy sauce, vinegar, sugar, and starch and mix well.
Pour oil into the pot, add peppercorns and fry over low heat until brownish red, remove the peppercorns and discard.
Pour in the dried chili slices and green onions and stir-fry over low heat until fragrant.
Turn up the heat, add the cabbage and stir-fry for about 1 minute.
Add cabbage leaves and fry until leaves become soft. Add salt and stir-fry evenly.
Pour in the prepared sauce.
Stir until the soup becomes thick.
Remove from pan and plate.