(1) Marinate Chinese cabbage in four parts with 9% salt water, remove it, and remove the roots for dehydration.

(2) Cut the radish into shreds.

(3) Wash shallots, watercress and mustard greens and cut them into 4cm, and only cut the shallots into white ones.

(4) Shred ginger and garlic and mash shrimp paste.

(5) Peeling and shredding jujube, shredding pears, chestnuts, shiitake mushrooms and tremella, and shredding peppers by 3cm.

(6) Put shredded radish, shredded pear, shredded jujube, shredded chestnut and shredded pepper into a large bowl and dye them red. Add shredded celery and shredded pepper.

Mix mustard, onion, onion, garlic, ginger, tremella, mushrooms and shrimp paste, and season with shrimp paste soup.

(7) Put the prepared stuffing in the middle of pickled cabbage leaves, wrap it with big leaves and put it in the jar.

(8) Make pickles soup with salt water, and pour it until it can drown pickles.