Ingredients: 200g cabbage, 1 tablespoon salt, 1 tablespoon pepper, ginger, sugar, 2 tablespoons white wine, appropriate amount of ginger, 50g green pepper, 10g red pepper

1. Pour water into the pot , add a handful of Sichuan peppercorns and bring to a boil

2. Wash the green peppers and red peppers, remove the seeds and slice them

3. Wash the cabbage and cut into large pieces

4. After the pepper water has cooled down, add 2 tablespoons of refined salt and ginger

5. Pour in a tablespoon of white sugar. 6. Pour in an appropriate amount of white wine, about two tablespoons. 7. Add the pepper water again. Bring to a boil, turn off the heat and let cool

8. Pour water into the pot, turn off the heat after the water boils

9. Blanch the cabbage and green and red pepper slices, remove and dry Cool

10. Put the cooled cabbage and green and red peppers into a clean container

11. Pour the cooled pepper water

12. After the lid is sealed, leave it for two days before taking it out and eating

13. Add a little chili oil to the pickled kimchi. It tastes sour and spicy and appetizing

1. Pickle the kimchi yourself. Wash it with water?

2 Wash it and take it out?

3 Cut it into shreds and slices with a knife?

4 Prepared fresh peppers (red and green) ) and minced garlic 5. Add some rock sugar. If you don’t like sweetness, don’t add 6. Add oil to the pot and add rock sugar first?

7. Add crushed chili pepper and part of the minced garlic?

8. How many times? 9. Stir-fry until fragrant?

10. Pour in the prepared kimchi?

11. Add a little, just a little bit of light soy sauce to adjust the color. 12. Add the rest before serving. The minced garlic is ready to be crispy, sweet and sour