Cooking Steps

1. 

   Step1:Six cabbage leaves. Cut into pictures.

2. 

   Step2:Sprinkle five times the salt for cooking. Mix well.

3. 

   Step3:Put the prepared half bowl of hot sauce noodles into a larger bowl. Pour boiling water into the bowl.

4. 

   Step4:Buckle a plate on the bowl. Spare.

5. 

   Step5:The pickled cabbage is stirred several times during the pickling process, which is beneficial to the even distribution of salt water. After about two hours, the pickled cabbage becomes soft, especially the vegetable stick. Pour out the salt water to squeeze the cabbage out of water by hand, and then wash it twice with water. At this time, taste the cabbage is not salty and add other materials.

6. 

   Step6:Ginger and garlic.

7. 

   Step7:Chilli noodle water that cools naturally.

8. 

   Step8:Add chili water, ginger, garlic, MSG and salt into cabbage. Mix well. At this time, the salt should be well controlled. If the cabbage is not salty, it should be put normally. If it is a little salty, it should be put less.

9. 

   Step9:Put the mixture in the fresh-keeping box. Put it in the refrigerator. You can eat it in three days. The longer the time is, the more spicy the cabbage tastes.

10. 

    Step10:It's spicy cabbage. Is it appetizing