Specific practices are as follows:
1. Put the pickled spicy cabbage in the pot, cover it with plastic wrap, and let it dry for about 4-6 hours. You can see that the cabbage is getting smaller and the water can be released.
2. Wash the drained cabbage with water. This step is very important. Be sure to rinse it, or it will be too salty. Rinse and squeeze out the water.
3. Peel the apples and pears, squeeze them into paste with a juicer and pour them into a basin. Add a little water to ginger and garlic and paste.
4. Put the squeezed things into a basin, add hot sauce, Chili powder, green onions, celery, lemon juice (no vinegar, lemon juice), fish sauce, shrimp sauce, sugar, glutinous rice flour and oysters, and mix well. You can add a few drops of soy sauce when it is light, but it is not expected to be light. If it is too dry, add a little water to make Chili sauce, which tastes a little sweet and sour.
5. Spread Chili sauce on the washed cabbage, one leaf at a time, in the same way as salt-soaked cabbage.
6. Please come out of my altar, where you have pickled barbecued pork, chicken feet with pickled peppers, spicy cabbage and salted duck eggs for countless times. I can't buy the right one, but I have the opportunity to buy ceramic ones.
7. put it in a jar, seal it, you can eat it after 3 days, and it will be fine in a week. The longer the better. In the evening, I usually open the jar and eat a piece.