1. Wash the cabbage, break it into small pieces, marinate it with salt for one night, rinse the salt the next day, and control the water to dry.

2 add a little water to the glutinous rice noodles, add water to the wok to boil, pour in glutinous rice paste, stir and let cool.

3 Chili noodles are brewed with a little boiling water and cooled.

4. Chop garlic, ginger and pear, and put them into a blender to smash.

5 add minced garlic, ginger, pear, fish sauce, leek, a little salt and glutinous rice paste into the Chili paste.

6 stirred paste.

7. Put the dried Chinese cabbage into a pot, add pepper paste and mix well, let it stand for 2-3 days for fermentation, and finally put it into a fresh-keeping box and put it in the refrigerator for cold storage.