The easiest way to cool cabbage:

Materials: 200 grams of jellyfish skin, cabbage heart moderate, parsley moderate, white vinegar 2 tablespoons, 1 spoon of sugar, chili oil moderate, 1 spoon of soy sauce, a little bit of salt, a few drops of sesame oil.

Steps:

1, cabbage, stinging skin ready.

2, cabbage heart thinly sliced, finely shredded.

3, mix the bowl juice. The seasonings in the ingredient list are added to the bowl and stirred well.

4, shredded cabbage, stinging skin, cilantro into the bowl, pour the bowl of juice and mix well.