Raw materials: cabbage 6 pounds, a handful of peppers, garlic 20, a catty of young ginger, green and red bell peppers 10 each, 50 grams of table salt, a high degree of white wine moderate.

The first step: burn a pot of boiling water, put a few drops of cooking oil, salt, and then into the cut cabbage, blanch for 30 seconds, that is, turn a little bit, the leaves become green on it, this state of the cabbage has been cooked time to remember that can not be too long, too long, then cabbage will not be crisp.

The second step: blanched cabbage remember to be sure to pass through the cool water again, so that the cabbage quickly cooled down, so that it is green and not yellow. Then take advantage of this time to soak well in advance of the fungus to blanch it, put together a spare.

The third step: the next step is to prepare a little bit of sauce, the right amount of dried chili pepper to it cut into sections, and then hot oil to it to splash a little bit, the flavor and spiciness to stimulate out, and then put sugar, soy sauce, vinegar, oyster sauce, chicken juice, pepper oil, sesame oil, salt, stir, so that we have the sauce on the mix well.

Step 4: Cool the cabbage and give it a little water control, put it into a larger bowl, add some fried peanuts, and then add the sauce and give it a good mix. When mixing, be careful to gently toss to avoid turning out. Finish.