How to Make Spicy Pickled Chinese Cabbage?

Ingredients:Cabbage 3 slices firm Chili peppers 6 pieces Sugar 1 tablespoon (15 grams) Salt 1/2 teaspoon (3 grams)Millet vinegar 3 tablespoons (45 ml)Soy sauce 1 tablespoon (15 ml) Green onions 5 slices Oil 2 drops of sesame oil
Steps:
(1) Clean the cabbage rinds, cut them in half vertically, then slice them at a 45-degree angle (as shown in figure 2).
(2) Break the dry chili peppers by hand or cut them into threads with scissors (keep the seeds too). Cut the green onions into slices.
(3) Heat oil in a wok over high heat. When the oil is 70% hot, add the broken chilies and green onion slices to stir-fry until the color of the chili turns slightly darker and you can smell the spiciness.
(4) After the chili threads are slightly darker, add the cabbage slices and stir-fry for 2 minutes. Add sugar, salt, millet vinegar, and soy sauce. Continue stir-frying for another minute. Drizzle with 2 drops of sesame oil before serving.

Chef's Tip:
1) Using cabbage rinds makes the dish have a crisp texture. Cabbage leaves can be used to make a simple clear soup or stuffed cabbage rolls.Shrimp or
2) Stir-fry this dish over high heat and quickly. As the temperature rises, the cabbage will release some juice; do not add water during cooking as it may affect the texture of the dish. If your cabbage has a lot of moisture, resulting in more juice, you can add a bit of water-starch when scooping up the dish for better results.
3) Soy sauce is used to color and enhance flavor; however, it has some saltiness, so be sure to adjust the amount of salt accordingly.