1. Cut the cabbage into silk. This is vertical cutting, but if you like cross cutting, you can do it according to your personal habits. Put the chopped cabbage in a big bowl and sprinkle with salt. You can put more salt.

2. Then take a big bowl and fill it with water pressure. If you are in a hurry, marinate for two hours. If it's not urgent, marinate it all night.

3. After the cabbage is pickled, squeeze out the water for later use.

4. Cut coriander, garlic and ginger into powder.

5. Put the dried Chinese cabbage in a dish, add the minced coriander, Jiang Mo and minced garlic, pour a spoonful of soy sauce, and then pour 1-2 spoonfuls of red oil according to your personal taste.

6. Mix well and serve.

skill

1. Its weight can squeeze out the water in the cabbage field and make the cabbage field more brittle.

You can taste the cabbage before squeezing the water. If it is too salty, add some water to wash it.