Composition:

Half a cabbage, 100g green pepper, 100g celery, onion, ginger, garlic, star anise, pepper, fragrant leaves and millet pepper.

Exercise:

1. Wash Chinese cabbage and green pepper and tear them into small pieces. If the green pepper is spicy, put on gloves or cut it with a knife. Cut the celery into inches and put it together. Sprinkle 2 tablespoons of salt and mix well 1 hour.

2. Boil a sauce: onion, ginger, garlic, star anise, pepper, fragrant leaves, cool oil, stir-fry in a pot with low fire, remove the residue, add 100ml soy sauce, 40ml vinegar, a little rock sugar, simmer on low fire until the rock sugar melts, turn off the fire and let it cool.

3. Rinse the pickled vegetables twice with clear water to squeeze out water, add garlic slices and millet pepper, and pour in the cooked sauce and mix well.