1 Chinese cabbage, 1/2 white radish, 1/2 carrot, 2 green onions, 1 tbsp grated ginger, 1 tbsp minced garlic, 1/2 apple, 1/2 pear, chives, 1 small bowl of glutinous rice flour, seasoning: 80g chili powder, 2 tbsp fish sauce, 2 tbsp sugar, 1 tbsp salt

Methods

Cut the Chinese cabbage into quarters, soak in salted water. Drain the water, rub salt on the surface and leaves, marinate in a container until the leaves become soft, rinse with water and drain

Cut red and white radish into julienne strips, cut green onion, leek into pieces, apple, pear, ginger and garlic into a puree, and add glutinous rice flour to the boiling water to make a paste

Add the seasoning to the recipe in the 2 and mix well, and then evenly fill the cabbage leaves and spread well, and then put it in an airtight container and refrigerate it for 2 days