1. Add a little more oil to the pot, and put the chili shreds in the cool oil
2. Fried incense
3. Deep-fried fragrant chili shreds with oil and chili, let cool and set aside
4. Wash the Chinese cabbage to control water, it is best to use leaf big to help small cabbage
5. Tear the Chinese cabbage into pieces instead of cutting it, it’s better to just tear it by hand
6. Slice cucumbers and peppers separately, and forgot to shoot the peppers
7. Put the cucumber slices, hot pepper pieces (forgot to shoot), and shredded dried tofu into the container for cabbage
8. Wash coriander and control water
9. Cut the sprouting green onion diagonally into sections, break the coriander into shorter sections, and put them in the container together
10. Pour the farmhouse sauce
11. Wear disposable gloves, grab and mix evenly
12. Finally, pour in the chilled chili shreds and red oil
13. Grab it well
14. The finished product, serve refreshingly.
Tips:What I eat is the flavor of sauce, I didn’t add salt and other seasonings
