Chinese cabbage binds 260 grams, cut redundant leave, from which 2, piece into paragraph.

260 grams as it happens is.

12 grams cut green Chinese onion chopped green onion, ginger 11 grams, 9 grams cut garlic end, ginger, green, the scale of garlic about 1: 1: 1.
If do not like so much, can decrease appropriately a bit.

Condiment juice:
Zhenjiang sweet vinegar 15 grams, white sugar 10 grams, pearl River is fancy bright 15 grams, yam is amylaceous 10 grams, water 50 grams.
Had fried, this scale has the opening that nod acid, next time redo, vinegar puts 10 grams.
Water is a bit much also, put 30 grams water next time.

Cold water is put in boiler, issue Chinese cabbage.

Boil Chinese cabbage translucence.

Teem comes.

Scamper chili.
Dry chili 3 grams, put sweet vinegar 3.6 grams, mix divide evenly.
Chili mixes vinegar again the purpose of deepfry, it is to go the dry piquancy of chili.

Ripe rapeseed oil is put in boiler, the vinegar below cold boiler mixes chili.

Wait for chili to change palm is gules, without the sound that water explodes, come out chili to reserve.

Ripe rapeseed oil falls again in boiler, wait for oil to burn fume, next dry chili 3 grams, chili becomes angry, issue the Chinese cabbage after scald water.

Chinese cabbage is fried a little while, leave last stage of ginger green garlic.
Here should issue Chinese cabbage first, last stage of ginger green garlic leaves after, the temperature that fries Chinese cabbage otherwise is insufficient.

Issue makings juice, cent second below, amylaceous juice ability is wrapped go up.
Play one part, break up fry, etc receive juice, fall the 2nd times again, the 3rd.
Taste flavour, a bit weak, put salt 2 grams.

Fill dish, again the chili with good blast and oil fall in Chinese cabbage surface.

Taste is good, it is a bit acerbity, soup juice is a bit more, improve again next time, record hereby.

This is the practice of old Beijing, flavour is full-bodied tasty.