Kongming cuisine is commonly known as "pickles" and "Xiangyang kohlrabi" in Xiangyang. It is named after the folk legend that it was created by Kongming.

It is rich in vitamins and a large amount of trace elements, sugars, proteins, etc.

After pickling, it becomes a delicious product with unique flavor.

1. Wash the kohlrabi with clean water to remove the salt on the surface, slice and dice it (you can also cut it into thin strips).

2. Put the cut pieces into a container and wash them with water, then add water and soak them for about 5 minutes.

(Because kohlrabi is pickled with salt and soy sauce, it is very salty, so it needs to be soaked first. After the saltiness is moderate, other flavors can come out.) 3. Dice the red pepper with a small tip, cut the green onion into small pieces, and pat the garlic cloves

Shred and peel.

Drain the water from the soaked kohlrabi and set aside.

4. Heat the pot, pour in an appropriate amount of cooking oil, (over high heat) add peppers, garlic cloves, and green onion segments and sauté until fragrant. After the spiciness develops, add diced kohlrabi and stir-fry.

Add five spice powder, MSG, etc.

No need to add salt!

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5. After pouring the kohlrabi into the pot, stir-fry for about 3 minutes and then it is ready to serve. The main thing is to stir-fry the kohlrabi until it is cooked.

6. The spicy taste, the aroma of onion and garlic, and the unique sauce aroma of kohlrabi are a must-have for porridge.