1. Wash the vegetable heads and let them dry, and let them dry until there is no moisture.
2. Then cut into strips and put on bamboo strips to dry for a day
3. Put away after drying (the moisture is less)
4. Do not put oil in the pan, put the dried green cabbage strips into the dry stir-fry (in order to remove some water
5. Add some salt to taste when you stir fry
6. Put it in an airtight container while it's hot (a fresh-keeping bag is also fine) and place it for half a day or a day (more flushed)
7. Take it out, a rush of scent rushes towards you
8. Take out, mix with pepper powder, chili oil, sugar, sesame oil and you can eat
9. I couldn’t finish it at that time, so I can put it in the bottle of Lao Gan Ma sauce and keep it sealed (can be kept for two weeks)
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