Cabbage is inexpensive and delicious, one of the most common vegetables at home. It can be stir-fried, sautéed, souped, or used in rice dishes, with a wide variety of cooking methods. In Sichuan cuisine, there is a famous dish called Hand-Torn Cabbage, which is crisp, spicy, and a must-have on the menu of restaurants. The method is simple yet incredibly delicious.

Ingredients

Main Ingredient: 1/3 head of cabbage

Ingredients: 1 teaspoon of salt, 3 cloves of garlic, 20 Sichuan peppercorns, 3 dried chilies, 1/2 tablespoon of soy sauce, 2 tablespoons of vegetable oil

How to Hand-Tear Cabbage

1. Peel off the cabbage leaves, clean each leaf thoroughly, and drain the water

2. Remove the large stems from the leaves, tear them into small pieces about 3 cm square, slice the garlic, and cut the dried chili peppers into segments

3. Heat the oil in the pot, then add the sliced garlic and sauté until fragrant

4. Add the Sichuan peppercorns and chili segments, and stir-fry until fragrant

5. Add the torn cabbage leaves, and keep stirring continuously

6. Once the cabbage leaves begin to soften, turn off the heat after adding a little soy sauce and salt. Use the residual heat in the pot to stir-fry a few more times before serving

Cooking Techniques

1. If you do not like the texture of Sichuan peppercorns, you can use Sichuan pepper powder;