Ingredients

Chinese cabbage

Coarse salt/salt

Onions

Carrots

Onion

Chives

Sauce

Fish sauce/shrimp paste

Chili powder

Garlic paste

Ginger

How to prepare raw vegetables

Cut the cabbage in half and cut off the roots. Cut the cabbage in half and cut it diagonally into strips

Put 2/3 cup of coarse salt in half a pot of cabbage, pour a small amount of water in, stir the cabbage and salt evenly, and leave it for 40 minutes to 1 hour. Stir every 20 minutes.

If the pickled cabbage is bent, it can be bent

Rinse in water and drain

1 cup chili powder, 2/3 cup sugar, shrimp Mix 1 spoon of sauce, half cup of fish sauce, 2/3 cup of minced garlic, and a little ginger to form a sauce (can be used for shallots, leeks, etc.)

Shred onions and carrots, and cut green onions and leeks into sections. Stir onions, carrots and cabbage evenly

Put in an appropriate amount of sauce and stir (if the color is insufficient, add chili powder)

Finally add leeks and green onions, stir well, and add a little sesame seeds

If you don’t have time, wait for 1 hour to marinate. You can put an appropriate amount of water and salt in the pot. After the water boils, add the cabbage and blanch it until soft

Rinse with cold water and drain the water. Add the carrots and onions and stir, add the sauce and stir (if the taste is not enough, add fish sauce/salt to taste), finally add the leeks and green onions and stir.