Stewed Chinese cabbage

Ingredients: 500g Chinese cabbage, 4g salt, 10g rice vinegar, 3g monosodium glutamate, 10g shredded onion and ginger, 20g peanut oil, 15g sesame oil and 5g pepper. Cooking method: 1. Remove the roots and stalks of Chinese cabbage, cut into strips with a length of 4 cm and a width of 1 cm, scald them in a boiling water pot, then take them out, supercool them with cold water, take them out and squeeze out the water, put them into a basin, and add salt, rice vinegar and monosodium glutamate to stir them evenly. Put shredded onion and ginger on it. 2. When the peanut oil and sesame oil in the pot are burned to 50% heat, add the pepper and fry it until it is burnt and fragrant. Take out the pepper, pour the hot oil on the shredded onion and ginger, and mix well. Features: Crispy texture, fresh and refreshing. Special note: Zanthoxylum bungeanum must be fried and burnt, and the taste is pure.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)