My Lazy Person - Hand-Torn Napa Cabbage
Cabbage 1 head, garlic several cloves, dried chili peppers 10-15, star anise 10 or so, Chinese vinegar, aged cooking wine, sugar, salt, chicken powder (a little)
1 Tear the cabbage into small pieces by hand, cut the dried chili peppers into segments, and slice the garlic;
2 Heat oil in a pot over low heat, then add garlic and sauté until fragrant, add star anise and dried chili peppers;
3 After the aroma comes out, add the shredded cabbage and stir-fry until it slightly changes color, then add Chinese vinegar and aged cooking wine and stir-fry evenly;
4 Add a little sugar to enhance the flavor, add a little salt and chicken powder to adjust the seasoning.
Note: 1. After washing and tearing the cabbage into small pieces, try to control the moisture to avoid excess moisture affecting the flavor during stir-frying;
2. Turn off the heat before adding garlic slices, add the shredded cabbage immediately, and stir-fry the chili peppers to prevent overcooking;
3. When the cabbage is slightly softened until translucent, add Chinese vinegar, do not pour Chinese vinegar onto the dish, but pour it onto the pot wall, the aroma will release in the high heat;
4. When stir-frying cabbage, use high heat and stir-fry quickly to ensure that nutrients are not lost.
