Sichuan Pepper and Phoenix Cabbage
1.
Wash cabbage, Chinese pepper, Sichuan pepper, garlic, lemon or white vinegar and set aside
2.
Use a knife to cut off the leaves of the cabbage
3.
Cut with a spatula into the pattern as shown in the figure, darker but not cut off
4.
Cut out as shown in the picture, don’t put the knife too far away to form a nice phoenix tail
5.
Cut the cabbage in two in the middle, and then cut it into thin strips.
6.
Cut Sichuan pepper into sections obliquely, mince garlic
7.
Soak the chopped cabbage in ice water for 15 minutes to make it crisper
8.
Cilantro mince
9.
Heat the pot into the oil, add the Sichuan pepper and Sichuan pepper under the cool oil, and stir until fragrant until slightly discolored
10.
Pick out the peppercorns without leaving the oil to cool for later use
11.
Mix white vinegar or lemon juice, garlic, June fresh, sugar, salt, monosodium glutamate, Sichuan pepper oil, and serve as a bowl of juice for later use
12.
Take out the dried cabbage and put it in a bowl, pour in the bowl of juice, mix well and serve.
Tips:
After mixing the bowl of juice, you can control the amount according to the size of the cabbage. The sweetness and sourness can also be increased or decreased according to your own taste.
