1. Choose this kind of green leaves for cabbage instead of white ones. This cabbage, which is green from the inside out, has a crispy texture and a better taste.
2. Peel off the leaves and wash with water
3. Put a little salt and oil in the boiling water and blanch it quickly. Don’t blanch it for a long time, because the cabbage is crispy
4. Put pepper and chopped dried chilies in the bottom of the pot
5. Take out the blanched cabbage and cover it on the chili and Chinese pepper. Leave it to simmer for ten minutes to let the flavor of chili and Chinese pepper into the cabbage.
6. Put chili oil, sugar and salt in a small bowl, add light soy sauce, vinegar and sesame oil to make a sauce
7. Slice fresh red pepper and put in the sauce
8. Mix evenly and marinate for half an hour
9. Put it on the table
Tips:Don't blanch for long, lest the vegetables lose their crispy taste
