1, first remove a layer of old skin from the outside of the purple cabbage, and then cut it in the middle to remove the roots of the purple cabbage. Next, cut the purple cabbage into fine filaments, the finer the better, rinse with clear water and control the moisture for later use.

2. Add a spoonful of edible salt and two spoonfuls of white sugar to the purple cabbage which is controlled to dry water and mix evenly. This step is to kill water for the purple cabbage. After the water is killed, the taste of the purple cabbage will be crisp and there is no such blunt taste.

3. Prepare a bowl of juice while killing the purple cabbage. Add two spoonfuls of rice vinegar, one spoonful of soy sauce, one spoonful of sugar, and appropriate amount of minced garlic to the bowl and mix well for later use.

4. It takes about half an hour for purple cabbage to kill water. After half an hour, extra water is squeezed out, but don't rinse it with water. If you rinse it with water, anthocyanins will lose more. Finally, put the dried purple cabbage in a basin, add the bowl juice prepared in advance, and mix it evenly to serve.