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.