1. 1 Chinese cabbage
2. Break off the old leaves outside
3. Cut open
4. Rinse with running water
5. Drain the water with a drain basket
6. Keep the cabbage dry
7. Prepare a big pot
8. Cut off the drained cabbage head
9. Put in the right amount of salt and sprinkle evenly on each small head
10. Sprinkle salt on each head and put it in a large basin
11. Cover the lid for the first marinating
12. After marinating for a day, the cabbage has released a lot of water, turn it over by hand
13. After turning the noodles, marinate for another half day until the cabbage is marinated
14. After the cabbage is steamed, squeeze the water dry by hand
15. Tear the vegetables into small pieces with your hands, because the previous salt is used to kill water, so the salt taste of the vegetables is not great.
16. After tearing it into small pieces, put an appropriate amount of salt for a second pickling, let the cabbage taste salty, and kill the last moisture by the way.
17. Cover and marinate for three days, during which time you have to turn over. You can taste the salty taste of cabbage.
18. Three days later, the cabbage is already delicious
19. Squeeze the water dry by hand, be sure to squeeze the water dry, spread the water vapor, it is best to expose it in the sun, the vapor evaporates faster
20. Dry the marinated cabbage and put it in a bowl
21. Add chili noodles
22. Pepper noodles
23. Chicken Essence
24. MSG
25. A little sugar
26. Mix well and serve
27. Congee and steamed buns are very good side dishes. If you can't finish eating them, they can be stored for half a month in an oil-free crisper.
28. Spicy and delicious
Tips:Heart-warming reminder: Because the Chinese cabbage in the north is large and has a lot of water, you should pickle more when killing the water. You must taste the salty and light, so as not to be too salty, you can't change it later. Put it in the fresh-keeping box and put it in the refrigerator. It can be stored for half a month.
