Chinese cabbage

1100g

ingredients

cayenne pepper

two

Honghangjiao

six

celery

80 grams

garlic

80 grams

sugar

100g

chicken essence

15g

chilli powder

50 grams

Dahongzhe vinegar

100g

salt

of appropriate amount

step

1. Remove the bad part of the outer layer of Chinese cabbage and clean the outer layer.

2. Dry the water and cut it into four parts. Sprinkle salt layer by layer and marinate for 1-2 hours until water comes out.

3. In the process of pickling cabbage, prepare other ingredients (see tips for more clarity).

4. Cut the ingredients into small pieces.

5. Get ready for seasoning.

6. Stir the ingredients and seasoning together with a cooking machine to make a paste, and the Chili sauce is ready.

7. After two hours of pickling, the Chinese cabbage became obviously soft.

8. Squeeze out the water from the pickled Chinese cabbage.

9. Starting from the root of Chinese cabbage, spread the prepared Chili sauce layer by layer, put it in a sealed fresh-keeping box, refrigerate and pickle it in the refrigerator, and you can eat it after 24 hours.