The method is as follows:

Ingredients: 350 grams of purple cabbage, 10 grams of millet pepper, 30 grams of garlic, and 10 grams of chives.

Accessories: 3 grams of salt, 10 grams of vinegar, 5 grams of sesame oil, 2 grams of light soy sauce, 2 grams of oyster sauce, and 2 grams of MSG.

Steps:

1. One purple cabbage.

2. Peel and clean, and prepare garlic cloves, rice peppers, and chives.

3. Shred the purple cabbage and chop the garlic, pepper and chives.

4. Put shredded purple cabbage into a bowl.

5. Add some salt, mix well and marinate for half an hour to add flavor and cut through the raw material.

6. Add vinegar, light soy sauce, oyster sauce and MSG and mix well.

7. Drizzle with sesame oil.

8. Mix well again.

9. Add garlic, rice pepper and chives and mix well. A delicious dish is finished.

Precautions for production

Purple cabbage contains a large amount of anthocyanins. These substances are water-soluble, so it is best not to blanch them when eating! If you are worried about pesticide residues, you can put the whole leaf into boiling water without cutting it, blanch it for 15 seconds, let it cool immediately, and then cut it again! Many people have been doing it wrong, resulting in poor taste and unappetizing taste!