First, choose a good Chinese cabbage, remove the old gang, cut it in half, or four and a half. Sprinkle half a catty of salt evenly on the cabbage, preferably in the middle of the leaves, and leave it for 10 hour.

Second, according to their own acceptance of spicy Chengdu (Chili powder should use high-quality line pepper), mix two teaspoons of Jiangmi noodles and water evenly, cook Jiangmi noodles evenly, just like cooking thin cornmeal porridge, then mix the Chili noodles and cooked Jiangmi water into a paste while it is hot, and let it cool.

3. Cut the prepared onion into small pieces, chop the garlic and ginger, and put them all into the cold pepper paste and stir well.

4. Evenly smear every leaf of Chinese cabbage with Chili sauce and put it into a prepared clean and dry container. Note: (Koreans pay attention to using their hands directly when applying Chili peppers, but it is estimated that many MM chefs think it will hurt their hands, so they can buy those disposable film gloves.)

5. Finally, the unused Chili noodles are evenly coated on the surface of Chinese cabbage and submerged.

6. Seal the top of the container with plastic wrap and put it in a dry and cool place. You can eat it in about a week. Note: In fact, the best container is that kind of crock, but now this kind of vessel is rare and must be bought in a specific place.

Well, I hope I can help you make delicious spicy cabbage.