Cooking Steps

1. 

   Step1:Remove the bad leaves of Chinese cabbage, wash and cut into pieces, put them in a large basin, add more salt, mix well and kill the wate

2. 

   Step2:Peel and dice the apples and pears with a little salt, mix well and let them change color. Cut pepper and carrot into shreds and kill water with a little salt. Chop ginger, scallion and garlic.

3. 

   Step3:Half a pot of water. (estimated small bowl of 2.5 bowls of water) fire and heat. Melt the glutinous rice flour with cold water and pour it into the pot. Bring to a boil and stir constantly to avoid the paste. The boiled glutinous rice flour is thick and sticky like sesame paste. Then pour the chili powder into the glutinous rice paste. If you like spicy, you can pour it in vigorously and stir it into a red paste.

4. 

   Step4:After the cabbage is killed, squeeze out the water. You can taste it. If it's salty, wash it with water. Carrots and peppers are also squeezed dry. Put them together in a large basin with onion, ginger and garlic. Sugar and shellfish sauce. Finally, pour the glutinous rice paste into the cabbage and stir evenly (it's better to wear gloves or use a long spoon to mix it). Otherwise, the feeling of hot and spicy can accompany you for a few days.) after the best mixing, you can taste it and add some salt if it's light. Finally put it into a sealed container. The next day in summer can ferment a light sour taste. It's ready to eat. When it's ready, move it to the refrigerator for cold storage.