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Sweet and sour Chinese cabbage
Cooking
Step 1
Cut Chinese cabbage into strips of 5 cm, blanch in hot water for 2 minutes, drain in a colander and dry. Heat the peanut and sesame oil in a frying pan, put the chili in the same place. When the peppers turn black, remove the pan from the heat. Put the cabbage in a heat-resistant bowl and pour over the prepared boiling oil. Add sugar and vinegar to the cabbage, mix. Add salt, ginger and garlic, mix thoroughly again. Let the cabbage stand at room temperature for several hours, and then overnight in the refrigerator.
Ingredients
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