1. Cut 4 cm long and 2 cm wide flat strips for cabbage, and small flat strips for green pepper.
2. Put the oil in the pot, heat it to 50% heat, put the prickly ash into the pot, fry it to purple red (no paste), take out the prickly ash, then stir fry the cabbage for a long time, then put the ginger, garlic, sea rice, stir fry for a few times, quickly add vinegar, sugar, monosodium glutamate, salt, fresh soup (50g), cover it for 1 minute, then add the green pepper into the broken cabbage, stir fry for a few times, adjust the taste, and use the wet Lake Thicken with flour and add some sesame oil to the pan.
The characteristic taste is sour, sweet, salty, tender and fragrant.
Note: for example, changing green peppers into sharp green peppers and changing sesame oil into red pepper oil is the way to make Chinese cabbage hot and sour.