Hot and Sour Cabbage

Method

1. 01

   Step 1

   Wash and shred the Chinese cabbage.

   

2. 02

   Step 2

   Add salt, mix well, and marinate 15 minutes.

   

3. 03

   Step 3

   Shred the Sichuan-style pickled greens.

   

4. 04

   Step 4

   Cut dried red chilies into sections, cut Erjingtiao chilies into strips, cut ginger into strips, cut garlic into strips, cut onion into strips, and prepare Sichuan peppercorns.

   

5. 05

   Step 5

   Squeeze the water out of the pickled cabbage and kimchi and put them in a dish for later use.

   

6. 06

   Step 6

   Heat a clean wok and add a little cooked rapeseed oil. When the oil reaches 50% of its maximum temperature, add dried red chilies, Erjingtiao chilies, and Sichuan peppercorns and stir-fry until fragrant.

   

7. 07

   Step 7

   Add ginger, onion, and garlic and sauté until fragrant.

   

8. 08

   Step 8

   After squeezing out the excess water from the shredded cabbage and pickled mustard greens, add them to the pot, along with sugar and chicken bouillon. Stir-fry quickly over medium heat for 2 minutes.

   

9. 09

   Step 9

   Once cooked, plate and serve.