2. Divide half a leaf into two pieces.

3. After the pot is boiled with water, blanch the leaves until they are soft and cooked.

4. The vegetable stalks are cooked separately.

5, blanched leaves and stems into cold water, cool thoroughly, then remove and drain.

6. Take a vegetable leaf, fold it in half, then roll it up and roll it into a small roll. Put the rolled leaves in a bowl, cut the stalks and spread them on the leaves.

7. Chop the garlic.

8. Cut the pepper into inches.

9. Put the garlic and pepper in a bowl.

10, sprinkle with sugar.

1 1, pour rice vinegar, and soak the stems. Marinate for about half a day.