Purple cabbage, lentils, garlic, oil, sugar, chicken essence, vinegar, soy sauce, salt and pepper.

working methods

1. Put 1 basin of cold boiled water into the freezer in advance and freeze it into ice water.

2. Wash and shred the purple cabbage, put it in ice water, and then put it in the refrigerator.

3. Wash and shred lentils and cook them in a boiling water pot (be sure to cook them thoroughly to avoid poisoning). Pick it up and pour it into cold water for 30 minutes.

4. Put salt, chicken essence, vinegar, sugar, soy sauce and garlic into a bowl and make juice.

5. Take out the refrigerated purple cabbage and lentils to control the moisture, and pour the prepared juice on them.

6. Heat the oil in the pot, stir-fry the peppers and push them aside with a shovel. Pour hot oil while it is hot and mix well.