1, method one. Ingredients: five kilograms of yellow sprouts and cabbage; one or two qian of dried chili peppers; 30 liang of refined salt; one liang of shredded ginger; 40 liang of white sugar; three qian of Sichuan peppercorns; 5 liang of vinegar; 30 liang of sesame oil. Cut the dried peppers into cubes, cut the green onions into sections, and cut the ginger into thin strips; remove the stems and seeds from the green and red peppers, and cut them into diamond-shaped slices; remove the leaves from the cabbage, leaving the neck, and cut it into a 0.3 cm thick spatula blade; add Heat a little base oil; add chopped green onion, shredded ginger, dried chili peppers, and green and red chili flakes in turn; add white vinegar after sauteing until fragrant, then quickly add the chopped cabbage into the pot; add refined salt and MSG, stir-fry, thicken, and add Add a little sesame oil and serve.

2. Method two. Ingredients: five kilograms of yellow sprouts and cabbage; one or two qian of dried chili peppers; 30 liang of refined salt; one liang of shredded ginger; 40 liang of white sugar; three qian of Sichuan peppercorns; 5 liang of vinegar; 30 liang of sesame oil. Choose yellow buds that are very tight, remove the outer edges, wash them, cut them into two halves, cut them into half-inch-long sections, and then cut them into half-width thick strips. Take a large basin, put a layer of vegetables and sprinkle a layer of salt, then mix evenly, cover it with a large plate, marinate for three hours, squeeze out the water and put it in the basin, add sugar and vinegar and mix well. Wash away the floating ash from the dried chili peppers, soak until soft, cut into shreds, and put on the dish together with the shredded ginger.

3. Practice three. Ingredients: five kilograms of yellow sprouts and cabbage; one or two qian of dried chili peppers; 30 liang of refined salt; one liang of shredded ginger; 40 liang of white sugar; three qian of Sichuan peppercorns; 5 liang of vinegar; 30 liang of sesame oil. 4-5 slices of cabbage, preferably the middle part, which is large and tender. A sauce made of 2 tablespoons of balsamic vinegar, one tablespoon of soy sauce, a little sugar, a little chicken essence and a little salt. Cut 3 dried chilies into sections and a small handful of Sichuan peppercorns. Boil water in a pot, add whole pieces of cabbage and blanch until cooked. Drain out the water, cut into sections, and put into a large bowl. Pour in the prepared juice and mix well. Coded into the plate. Pour shrimp oil into the pot, stir-fry the chili and Sichuan peppercorns over low heat until fragrant, then pour it over the cabbage.