Quick-Fried Chinese Cabbage

Quick-Fried Chinese Cabbage

　　Ingredients:

　　 500g Chinese cabbage, 4g salt, 10g rice vinegar, 3g MSG, 10g each of shredded scallions and ginger, 25g peanut oil, 15g sesame oil, 5g Sichuan peppercorns.

　　 Cooking Method:

　　 1. Remove the root and tough outer leaves of the Chinese cabbage, then cut it into strips 4cm long and 1cm wide. Boil them briefly in boiling water

　　 and remove. Rinse in cold water, drain and squeeze out excess moisture. Place in a bowl, add salt

　　 , rice vinegar, and MSG, stir to mix well. Arrange the shredded scallions and ginger on top.

　　 2. Heat the peanut oil and sesame oil in a pan until it reaches about 50% heat. Add the Sichuan peppercorns and fry until they turn slightly burnt and release their aroma.

　　 Remove the Sichuan peppercorns and pour the hot oil over the scallion and ginger mixture. Stir well to finish.

　　 Features:

　　 Crisp and tender texture, fresh and refreshing taste.

　　 Special Tips:

　　 The Sichuan peppercorns must be fried until slightly burnt for an authentic flavor.