Tools/materials: Chinese cabbage, dried tofu, cucumber, carrot, kelp, vermicelli, coriander, cooking oil, salt, monosodium glutamate, sugar, aged vinegar, sesame oil, garlic and dried pepper.

First of all, we clean the cabbage, cut it into shreds with a knife, cut all the dried tofu, kelp, carrots and cucumbers into shreds, and put them in a basin for later use.

Then we cooked the vermicelli in hot water, fished it out, bathed it in cold water, drained it, and put it in a basin.

Then we began to season, adding the right amount of salt, monosodium glutamate and sugar, then pouring in two spoonfuls of aged vinegar, a little sesame oil, then adding some minced garlic and coriander, and pouring in the right amount of Chili oil.

Then we burn oil in the pot, add dried peppers, pour hot oil into the pot after heating, and put on gloves to grab and mix evenly.

Finally, put it on the plate, and the hot and sour cold shredded cabbage will be made!