Ingredients details

Dishes

Appropriate amount

Salt

Appropriate amount

White vinegar

Adequate amount

White sugar

Adequate amount

Peppercorn

Adequate amount

Light soy sauce

An appropriate amount

Bansamic vinegar

An appropriate amount

Chicken essence

An appropriate amount

White sugar

p>

Appropriate amount

Sesame oil

Appropriate amount

Sour and sweet

Taste

Marinated

Craft

Several days

Time consuming

Easy

Difficulty

Wenzhou Pan Cai Sheng Steps of making Wenzhou Pan Caisheng: 1 1 Prepare a large dish

Steps of making Wenzhou Pan Caisheng: 2 2 Cut off both ends and peel off the skin

Steps of making Wenzhou pancaisheng: 3. First cut a "hundred knife" on one side with a width of about 1 to 2 mm. Do not cut off the bottom, then turn over to the other side and follow the knife on the back. Cut the "hundred knives" in staggered directions

How to make Wenzhou dish raw dishes: 4 4 Spread salt on both sides of the cut dish and cover with plastic wrap

Wenzhou Steps of making Pancaisheng: 5 5 Put a heavy object on top and marinate for a day, and a lot of water will come out

Steps of making Wenzhou Pancaisheng: 6 6 Pour out the water and spread sugar on it , put a few Sichuan peppercorns, then pour white vinegar, cover with plastic wrap and continue to marinate for one day with heavy weights

Steps of making Wenzhou pancai raw: 7 7 Cover with plastic wrap and continue to marinate for one day

Steps of making Wenzhou Pancai Sang: 8 8 The marinated Poon Choi has a lot of water and has become soft

Steps of Wenzhou Pancai Sang: 9. Rinse it with water and tear it into pieces. Form into slices, each slice is a bit like a comb

Steps to make Wenzhou pancai raw: 10 10 Light soy sauce, balsamic vinegar, sugar, chicken essence, and sesame oil are mixed into the sauce, and pour it on the pancai raw when eating That's it

How to make Wenzhou pancaisheng: 11 11 Delicious and crisp pancaisheng