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Recipe details are AI-generated from the video and may contain errors — for reference only.
Take 1 cabbage, cut it in half from the middle and remove the core, then separate each leaf and tear them by hand into even-sized pieces, setting aside thicker stalks.
Watch out
The cabbage must be thoroughly drained of water before entering the wok, otherwise it will not be crispy.
Prepare 20g of garlic and slice them, then add 3g of Sichuan peppercorns and 5g of dried chili peppers into a bowl together.
Watch out
Dried chili peppers and Sichuan peppercorns must go into the wok together with the garlic slices, otherwise they will easily burn.
Hot oil may splatter when ingredients are added, please be careful.
Heat up the wok, add 30ml of cooking oil. When the oil reaches 70% heat, put in the prepared chili, peppercorns, and garlic slices, then add the torn cabbage and stir-fry over high heat for 30 seconds until the cabbage is just cooked.
local_fire_departmentHigh heatWatch out
Stir-fry the cabbage over high heat, otherwise it will release water and lose its crispiness.
After the cabbage is cooked, start seasoning: add 1.5g salt, 1g MSG, 1g white sugar for sweetness, pour 3g light soy sauce along the edge of the wok, add 3ml aromatic vinegar, toss well until all seasonings are evenly distributed, then dish up.
local_fire_departmentHigh heatWatch out
Pour seasonings along the edge of the wok to release aroma, plate immediately after tossing evenly otherwise it will become soggy.
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