1. Wash Chinese cabbage, longitudinally cut into four equal parts, and marinate with salt. When pickling, it's best to put salt on every leaf, not only outside, but also inside.

2. Peel apples and Sydney, cut them into pieces, put them into a cooking machine, put garlic leaves, garlic, dried peppers and ginger into the cooking machine, turn on the machine and beat them into pulp.

3. Put the beaten pulp into a large bowl, add salt, sugar, fish sauce, strong wine, Chili powder and glutinous rice flour, and stir well to form a paste.

4. Put on rubber gloves, open each leaf and spread the sauce on the leaves of Chinese cabbage.

5. Put the wrapped Chinese cabbage in a large dense box, put it at room temperature for one day, and put it in the refrigerator for 7 to 10 days.