1. Add 50 grams of glutinous rice flour to 500 grams of water and mix well
2. Stir while cooking
3. Stir until bubbles pop, turn off the heat, continue to stir until thick, let cool
4. Prepare materials
5. Put the above ingredients into a blender to make the juice
6. Pour the juice into the glutinous rice paste and mix well
7. Prepare materials
8. Add chili powder, fish sauce, shrimp paste, chili sauce and mix well
9. Add sugar, chives and white sesame seeds, mix well
10. This part should be the first to do, (I found out only after I wrote it)
11. Wash the cabbage, drain the water, tear each piece apart, add 150 grams of salt, and marinate
12. Marinated for twelve hours
13. Take out, wash and drain the water
14. Take a piece of cabbage and coat it with the sauce
15. Rolled up from the cabbage gang
16. Put it in the container layer by layer, the container should be oil-free
17. Just filled
18. Use it after marinating in the refrigerator for seven days
