Shred Chinese cabbage and wash it. Boil a large pot of hot water, turn off the heat after boiling, then soak the drained Chinese cabbage and add salt. Half an hour later. Take it out and put it into pure water or cold boiled water. Chinese cabbage is cold, take it out and drain it. Then add sugar and hot sauce with Laoganma. Uniformity. So you can eat it the next day. I made it myself during the Chinese New Year, and my relatives and friends said it was delicious. I don't know the amount of salt. It is recommended to taste the sugar and hot sauce before putting it, not too salty. It's just a little smell.