Practice:
1. Oil the knife and cut the cooked zongzi into wide strips;
2. Wash the cabbage and tear it into small pieces by hand. Tear the colored peppers into small pieces and chop the shallots;
3. Heat up the pot and put in the oil. When it's 60% hot, put the zongzi into the pot, fry them into golden yellow, and then put them out;
4. Leave the oil in the bottom of the pot, shred the shallots and stir fry them evenly, add the hot sauce and some water to boil the hot sauce, stew the cabbage and zongzi for a while, and then dish them out after the juice thickens.