Preparation materials: 2 cabbage, 60 grams of fish sauce, 90 grams of chili powder, chives 1 small handful, half a white radish, 1 head of garlic inside, 1 piece of ginger, 150 grams of salt, 40 grams of Yung Shrimp Pi, 2 spoons of sugar.

1, cabbage cut off the root, old leaves, tear into pieces, rinse clean water control.

2, filtered dry water of cabbage leaves into a large pot, each put a piece, should be on the surface of a fine layer of salt, and then put a piece of salt again, and so on, repeat, until all the leaves are put.

3. Marinate for 12 hours or more (at least 8 hours).

4: Squeeze out the water and set aside.

5: Scrub the white radish into thin julienne strips, toss with a pinch of salt, squeeze out the water and set aside.

6, leek cut into sections.

7, garlic, ginger into the cooker, puree.

8, chili powder add fish sauce and mix well, add sugar.

9, add shrimp, white radish shreds and mix well.

10, 50g of glutinous rice flour and 450g of water mix well, put in a pot and then heat on low heat, stirring while cooking.

11, cooked glutinous rice paste into the chili sauce.

12, add chives, mix thoroughly into the marinade.

13, take a piece of cabbage squeezed dry, with hands on the front and back evenly coated with a layer of sauce, then put another piece and then coated, and so on and so forth until coated with all the cabbage (the root should be more).

14, the coated cabbage in the basin yard neatly, and finally on the surface of a thicker layer of sauce, cover the lid, room temperature fermentation 1-2 days.

15, finished product.