Ingredients：Baby cabbage: 2 heads 、Vermicelli (glass noodles): 50 g 、Old ginger: 15 g 、Garlic: 10 cloves 、Scallions (large): 2 stalks 、Chopped chili sauce: 1 tablespoon 、Chopped scallion (for garnish): 5 g 、Oyster sauce: 2 teaspoons 、Cooking oil: 1 tablespoon 、MSG (or chicken powder): 2 teaspoons 、Sugar: 2 teaspoons 、Black vinegar: 2 teaspoons 、Light soy sauce: 1 teaspoon
Steps：
1.Prepare the cabbage：Wash the baby cabbages and cut each head into quarters (two crosswise cuts). Blanch in boiling water for 30 seconds, then remove and arrange on a serving plate.
2. Soak the vermicelli：Soak the vermicelli in warm water for 15 minutes, drain well, and place it on top of the cabbage.
3. Prepare the aromatics：Finely chop the ginger, garlic, and scallions (white parts) and set aside.
4. Make the sauce：Heat the oil in a wok until it reaches 80% hot (about 180°C). Add the chopped ginger, garlic, scallions, and the chopped chili sauce. Stir?fry until fragrant. Then add the black vinegar, sugar, oyster sauce, and MSG. Adjust the saltiness with light soy sauce to taste.
5. Steam：Pour the prepared sauce evenly over the vermicelli. Steam the whole dish for 10 minutes.
6. Finish：Sprinkle with chopped scallion (green parts) and drizzle with 1 tablespoon of hot oil. Serve immediately.