Cooking Steps

1. 

   Step1:First, break off the green leaves and don't throw them away. Cut off the roots and cut them in half (4 parts) and wash them. Sprinkle proper salt on each layer of leaves and evenly put them in the sealed box for a nigh

2. 

   Step2:Shred the radish and put it in the bowl. Shred the onion and garlic and put them in the blender to grind

3. 

   Step3:Pour the mashed onion into the shredded radish. Add chili powder and mix well (remember to wear disposable gloves

4. 

   Step4:Add scallion and porridge (cooked and cooled the night before) and mix well. Add 1 tablespoon salt, 2 tablespoons chicken essence, 3 tablespoons sugar, 4 tablespoons fish sauce (can put shrimp skin) and finally add some Sprite. After mixing, try the taste

5. 

   Step5:Pickled cabbage the day before. Wash it with water 23 times. Wring out the water. Spread the chili sauce evenly on each leaf. Put it into a sealed box and press it tightly. Cover it and ferment at room temperature for 2 days. Refrigerate it for 715 days on the third day

6. 

   Step6:Hot and sour crispy