I'll share with you more ways to stir-fry Chinese cabbage until it tastes delicious. First, I will wash half the cabbage for later use. The point is, I don't use a knife to cut the cabbage, but I tear it by hand, and the torn cabbage will be half as big as my hand.
Then cook the pot, put cooking oil in the pot, add two big petals when the oil temperature is 50% hot, stir-fry until fragrant, and add onion and ginger slices to stir-fry until fragrant.
Add the torn cabbage and stir-fry until the cabbage is cut. At this time, pour a little vinegar and continue to stir fry.
Stir-fried cabbage is 80% hot, accounting for half of the volume when it was just cooked, and the leaves are somewhat transparent. At this time, pour in a little soy sauce, add a little salt, a little sugar and chicken essence, continue to stir-fry until the cabbage accounts for about one-third of the volume when it first enters the pot, add oyster sauce, stir-fry until it is even, and turn off the heat.
If you want to eat spicy cabbage, put millet pepper in the wok. It tastes very spicy.
Extremely delicious, salty and delicious cabbage fried, you can go home and try it.