First, he sautes the cabbage together with flash-fried flounder, and then add the other ingredients one layer at a time. This way, the slight sour taste that comes from sauteing the cabbage will not mix in with the other ingredients, and this gives the dish a rich layering of clear, distinct flavors.
而陳兆麟的作法是，白菜先要和爆香過的扁魚一同炒，然後各種材料層層依序放入，如此大白菜久煮後的酸味才不會混入其它食材裡，才能做出一道味道豐富而層次分明的西魯菜來。