Tools/Materials: Chinese Cabbage, White Radish, Ginger, Garlic, Onion, Pear, Apple, Fish Sauce, Shrimp Sauce, Shrimp Skin, Sugar Powder, Pepper Noodles, Glutinous Rice Flour, Salt, Clear Water, Big Pot, Small Bowl, Meat Grinder, wok.
1. Cabbage doesn't need cleaning. First, remove the outermost Ye Er, then remove the extra roots, and cut them into four parts from the roots, leaving the leaves untouched. Then, tear the cabbage into four parts from the root, so that there are no broken leaves when pickling.
2. Prepare a clean basin, put the cabbage into the basin, and evenly cover it with a layer of cabbage and a layer of salt. You can put more salt properly, which can remove the water and sand faster. Don't be afraid of being too salty, because we will clean it later.
3. After all the yards are put away, sprinkle salt on the top layer, press it up with heavy objects, and leave it in the shade for a day to let the cabbage fully sand out.
Cabbage has been pickled with a lot of water. First wring out the water, then wash it twice in clean water, wash off the salt and add sterilization. After cleaning, wring out the water in the cabbage, wring out as much as you can, and set aside to control the water for later use.
5. Wash the white radish and cut it into silk. Cut the green part of the green onion into shreds and put it on a plate for later use. Apples and pears are peeled, peeled and cut into small pieces, garlic is peeled and rooted for later use, onion is cut into teeth, ginger is cut into pieces, and put into a meat grinder to make a delicate paste for later use.
6. Pour 500 grams of water into the pot, add 0/00 grams of glutinous rice flour/kloc, stir well first, then turn on a small fire, stir until it becomes thick, pour it into a bowl, and let it cool. After the glutinous rice paste is cooled, add 300 grams of Chili noodles and stir well, then add the apple paste that was beaten before and stir well.
7. Add fish sauce and shrimp skin to the Chili sauce, and finally add 2 spoonfuls of shrimp sauce and 50 grams of powdered sugar, and continue to stir evenly. At this time, you can taste the salty taste, add edible salt according to your personal taste, and the Chili sauce will be ready. Finally, add shredded onion and shredded radish and stir well.
8. Open the cabbage with good water control one by one, and evenly spread the hot sauce, especially the roots, to avoid uneven pickling and tasteless taste. Finally, apply it evenly inside and outside, put it in a pot, seal and ferment for 2 days, and then refrigerate for 2 days to eat.