Every year in late autumn and early winter, Chinese cabbage in Northeast China begins to be on the table. Today, let’s have a popular taste – fried with vinegar.


350g cabbage
100g carrot
Appropriate amount of onion, ginger and garlic
5g salt
5g sugar
3 G monosodium glutamate
3 G raw extract
3 G cooking wine
3 G chicken essence
10g balsamic vinegar
Proper amount of water starch


Step 1
Wash cabbage and cut into large pieces

Step 2
Cut carrot into medium thick slices

Step 3
Chopped scallion, ginger and garlic

Step 4
Blanch carrots in boiling water for 3 minutes and remove. Blanch the cabbage in a boiling water pot for about 1 minute, take it out and dry it for standby.

Step 5
Except for water starch, all the accessories are put into a small bowl to make seasoning juice.

Step 6
Add salad oil to the pot, add chopped green onion, ginger and garlic and saute until fragrant

Step 7
Stir fry cabbage and carrot

Step 8
Stir fry the sauce in a small bowl

Step 9
Water starch thicken

Step 10
Out of the pot

Step 11
Plate loading