There is a kind of vegetable, which is especially cheap. When it is cheap, it only needs a few cents a kilogram. If you buy one home, you can fry at least three plates with a weight of 2 or 3 kilos. If you count, one plate will cost about one yuan, but its nutritional value in all aspects can not be underestimated. That is Beijing cabbage, also known as Zhang Xin cuisine. Its anti-aging and anti-oxidation effects are at the same high level as cauliflower and asparagus; The content of vitamin C is particularly high. It is rich in folic acid, which is a unique advantage of cabbage vegetables. Female friends who are pregnant or are pregnant can eat more Beijing cabbage. Its sweet taste, whether fried, boiled soup or meat fried, is very delicious. Eating more Beijing cabbage can also enhance appetite, promote digestion and prevent constipation.


350g Beijing cabbage
3 dried peppers
4 cloves garlic
3 G ginger
20ml soy sauce
20ml balsamic vinegar
2G refined salt
1g chicken powder
20ml edible oil
8g lard


Step 1
Tear large pieces of Beijing cabbage and soak in light salt water for 15 minutes.

Step 2
Preparation of various ingredients. Mix soy sauce, vinegar and chicken powder into sauce.

Step 3
Soak the Beijing cabbage, wash it and then tear it into small pieces.

Step 4
Heat the pot and add cooking oil and lard.

Step 5
After the lard melts, add ginger, garlic and dried pepper.

Step 6
Stir fry Beijing cabbage.

Step 7
Stir fry over high heat for about 2 minutes and then add refined salt.

Step 8
Stir well and pour in the sauce.

Step 9
Quickly stir well, turn off the heat and take out of the pot.