I. Introduction

Sichuan cuisine is one of the eight major cuisines in China, which is famous for its spicy, delicious and rich flavor. Among them, Sichuan winter cuisine is a kind of delicious food with strong Sichuan cuisine characteristics, which is not only delicious, but also simple to make and suitable for home-made. Next, let's learn how to make Sichuan winter vegetables.

Second, the material preparation

The materials for making Sichuan and winter dishes are very simple, and only the following are needed:

1. Chinese cabbage: 1 (about 1.5kg)

2. Salt: Appropriate amount

3. Dried Chili: Appropriate amount

4. Garlic: Appropriate amount

5. Ginger: Appropriate amount

6. Coriander: Appropriate amount

7. Zanthoxylum bungeanum: Appropriate amount

Third, the production steps

1. Clean the Chinese cabbage, cut it into small pieces and put it in a big bowl for later use.

2. Add a proper amount of salt to a large bowl, stir well and marinate for 30 minutes.

3. Put the sauerkraut in a clean bottle and pat it gently.

4. Put dried chili, garlic, ginger, coriander, chili and other condiments into a hot pot, and stir-fry for fragrance.

5. Pour the fried seasoning into the bottle and completely cover the Chinese cabbage.

6. Seal the bottle mouth with plastic wrap, leave it for 2-3 days, and eat it after fermentation.

Fourth, matters needing attention

1. The sliced Chinese cabbage should be kept as uniform as possible, so as to ensure the uniformity of curing and fermentation.

2. The amount of salt should be appropriate, neither too much nor too little, otherwise it will affect the effect of pickling and fermentation.

3. The variety and dosage of seasoning can be adjusted according to personal taste.