1. Wash the wolfberry leaves
2. Bring water to a boil in a pot, add a little salt and cooking oil to boil the vegetables
3. Put the hot dishes in cold water and soak for a while
4. Dice the ginger and garlic
5. Gently squeeze the pickled vegetables to remove the bitter water, place them in the container, and add the ginger and garlic granules
6. Add soy sauce
7. Rice vinegar
8. Add a spoonful of Laoganma chili sauce sesame oil and monosodium glutamate and mix well.
9. Pour the mixed vegetables on the plate, and put the cleaned wolfberry on top of the vegetables like it. Isn’t it beautiful?
Tips:1. Squeeze the kimchi to remove the water, and it will not taste bitter
2. Because Laoganma chili sauce and light soy sauce are both salty, there is no need to add salt
