(1)Peel cabbage into a leaf and wash and drain, wash and shred red chili pepper and set aside.

(2) peel the cabbage leaves into slices by hand, add salt and marinate for 1 hour to soften it and pour off the brine.

(3) add sugar, white vinegar and red pepper shreds mixed, pickled for 30 minutes to taste that is kimchi.

(4) put stinky tofu into the hot oil pot at 170 ℃ oil temperature frying 6?8 minutes.

(5)When the outer skin is crispy and swells up to a golden brown color, it can be fished out and drained of oil.

(6) Cut the stinky tofu into diagonal pieces and place on a plate, drizzle with seasoning 1 and serve with a little kimchi.