Strip the outermost two leaves of the cabbage and discard it. Then peel the leaves off one by one. Rinse it under the faucet and dry it with a paper towel. Break the dried cabbage leaves by hand into small pieces of 2-3 cm square. Note that as long as the leaves are part of the dish, the rest of the cabbage can be used for other purposes, such as making kimchi.

Find a small pan, the smaller the better. Put about 20 Sichuan peppers and 1 star anise in the pan, and tear the two red peppers into several pieces and add it into the pot, then pour in the appropriate amount of peanut oil.

Put the pot on the minimum heat of a gas stove. The firepower is also turned to the minimum. Slowly heat it until the smell of pepper and star anise has gone out and there are some small bubbles on the bottom of the pot. Turn off the stove.

Whilst you are waiting for the peppers and star anise to infuse, slice the garlic thinly.

Take a saucepan (preferably a thick bottom) and preheat for 120 seconds. Then strain the oil to remove the peppers and star anise into that pan.

Then throw in the cut garlic pieces. If the pan is warm enough, the garlic pieces will turn golden yellow within a few seconds.

Immediately pour the torn cabbage leaf into it, otherwise, the garlic slices will change from golden yellow to brownish black and the taste will become bitter.

After the cabbage leaves added, they need to be quickly tossed in with the oil and garlic coated. Because the wok is very hot, and the fry time is short, keep mixing them or the leaves at the bottom will become soft. Once the leaves are shiny and green, taste one and to make sure it is crispy and hot. Once it is ready, remove from heat and add salt to the desired level.