1. Prepare materials.
2. Cut the purple cabbage into fine strips, the thinner the better.
3. Shred the cucumber.
4. The purple cabbage is sprinkled with salt and marinated for a period of time, which can be longer.
5. The purple cabbage is sprinkled with salt and marinated for 40 minutes, which can be longer.
6. After washing the jellyfish repeatedly, soak in clean water for 4 hours.
7. Mince garlic and set aside.
8. Remove excess water from the marinated purple cabbage, and put it in a large bowl along with the cucumber shreds and jellyfish shreds. Add salt, sugar, vinegar, and chili oil and put minced garlic on top.
9. Put the bottom oil in the wok and fry the peppercorns on low heat.
10. Pour hot pepper oil on the minced garlic, sprinkle a little white sesame seeds and stir evenly.
Tips:1 Purple cabbage has a hard taste and a bit of earthy green taste. After salting, the green taste and soft body will be removed, and the taste will be much crisper. Rinse the salt with water before eating, and squeeze out the water with too cold boiling water.
2 The finished jellyfish shreds purchased generally do not need to be changed. If it is the kind of super salty jellyfish shreds, it is recommended to soak in clean water to remove the excess salt.
