Practice: Zanthoxylum bungeanum 300g, oyster 75g, onion 25g, garlic 15g, water celery 100g, raw pear 100g, fresh pear 200g, ginger 5g, sugar 15g, salt 25g and pepper/kloc-. Production process of 500g Chinese cabbage: Chinese cabbage: First, remove the rotten leaves outside the Chinese cabbage, cut into 4 pieces, add 1/2 salt in 5 cups of water, then add Chinese cabbage, sprinkle with a little salt and marinate for about 3 hours. Fine water celery: remove roots, wash and cut into 5 cm long. Oysters: Wash oysters with light salt water, remove dirt, put them in a plate, and remove the remaining water. Chestnut: Remove the outside and remove the sticky skin when you put it in water. Pear: Peel and cut into pieces. Practice: Sauerkraut, after washing with clear water, put cabbage in a dish with dew and control the water. Cut the green onion into 5cm long pieces, and cut the garlic and ginger to look better. Then add garlic and ginger into Chili noodles and mix well. Cut the dehydrated cabbage into 5cm long slices, put them in a plate, add salt and sugar to the mixed Chili noodles and continue stirring. When the salty taste of cabbage is suitable, cut onions, shallots and water celery are put into the mixture, and then cut chestnuts, pears, peppers and sesame seeds are put into the mixture to see how salty it is. Spicy cabbage, sprinkled with pine nuts, looks good and delicious. When putting radish in spicy cabbage, cut the radish into 3cm long pieces, marinate it with salt, drain the water, and put it with cabbage and add seasoning.