Ingredients
500 g (about 1 lb) cabbage, 50 g (about 1/4 cup) fresh broth.
Seasonings
50 g vegetable oil, 3 g each dried chili peppers, Sichuan peppercorns, and salt, 15 g sugar, 1 g MSG, 5 g vinegar, 10 g each soy sauce, sesame oil, and potato starch.
Instructions
1. Remove the stems from whole cabbage leaves, wash them, and drain well; remove the stems and seeds from dried chili peppers; mix salt, MSG, vinegar, soy sauce, sugar, cornstarch, and fresh broth to create a sauce mixture.
2. Place a wok over high heat, add oil and heat until it reaches 50% hot (about 300°F/150°C). Add dried chilies and Sichuan peppercorns, frying until they turn dark brown, then remove them. Add the cabbage to the wok and stir-fry until just tender. Pour in the prepared sauce mixture, stir-fry until evenly coated, then remove from heat and transfer to a plate to cool completely.
3. Finely chop dried chili peppers and Sichuan peppercorns, then sprinkle over the cabbage. Roll the cabbage into a log about 1 cm in diameter, then cut into 3 cm long sections. Arrange neatly on a plate, drizzle the reserved sauce mixed with sesame oil over the top, and serve. This dish is beautifully presented, with tender and crisp cabbage and a fragrant, spicy, sweet, and sour flavor.