raw material

Sesame noodles 1g, fresh fish soup 0.3l, whole Chinese cabbage 2kg, radish 50g, water celery 50g, Chili noodles 20g, shrimp paste 20g, pear 20g, shredded onion 20g, minced garlic 30g, Jiang Mo 5g and refined salt 50g.

manufacturing process

1. Marinate Chinese cabbage with 10% salt water for about 24 hours. Stir pepper noodles and water evenly according to the ratio of 1: 1.2 for later use. Cut the water celery into 3 cm long strips.

2. After the radish dish is put into pepper juice, add sugar, Pacific fish, shrimp paste, garlic, ginger, shredded pear, celery, onion and salt to make stuffing.

3. Put the spicy cabbage stuffing in the middle of cabbage leaves and wrap it with leaves outside. After putting a layer of radish in the jar with salt, put the sliced Chinese cabbage on the base, and finally press it with stones. Three days later, pour hot cabbage soup and seal the pickled taste.

4. Chop the boneless fish into powder, and then marinate it with Chili noodles, salt, onion and garlic for about 20 minutes. Chop shrimp paste into powder, add Chili noodles and garlic cloves. 65438+ radish 0/3 shredded, 2/3 sliced.