Raw material:

       Laoganma oil chili30g,Chinese cabbage (baby cabbage) 400g, ginger 5g, garlic 5g, Geurox ferox powder 5g, chives 5g, vegetable oil 50g, MSG 1g, salt 8g, vinegar 1g, soy sauce 1g, sugar 1g, water 1520g.

How to do it:

       1. Wash the Chinese cabbage (baby cabbage) and set aside, cut the ginger into shreds, slice the garlic, mix the gravy with 20g of water to make gravy, and cut the chives into small pieces.

       2. Boil 1500g of water, add 7g of salt, put the Chinese cabbage into the pot and cook (2-3 minutes), take it out and put it on a plate for later use.

       3. Heat the vegetable oil until it is cooked, add shredded ginger and garlic slices and sauté until fragrant. Add Laoganma oil chili pepper, MSG, water gorgon powder, vinegar, soy sauce, white sugar and the remaining salt and stir-fry for 20 seconds. Add the cooked cabbage. , stir-fry for 15 seconds, remove from the pan, put on a plate, sprinkle with chives and serve.