Pickled Chinese Cabbage and Eelery Salad Recipe
Servings: 4
Ingredients
- 1 cabbage
- 4-5 green peppers
- 4-5 hot peppers
- green Chinese onion
- 1 piece of ginger
- 3 cloves of garlic
- 1 bag of light soy sauce (500ml)
- 2 tablespoons of sugar
- 15 Sichuan peppercorns
- 2 star anise
Instructions
- Tear cabbage into pieces of uniform size by hand.
- Cut celery, green pepper and hot pepper.
- Put the vegetables in a large pot, sprinkle with salt and mix well, marinate for 2 hours.
- Prepare the seasoning, cut green Chinese onion into strips, slice garlic, and shred ginger. Ordinary light soy sauce (thin soy sauce).
- Add oil to the pot and heat it, add green onion sticks, ginger shreds, garlic slices, peppercorns and star anise, fry over low heat until fragrant.
- Pour in soy sauce, add sugar, boil for 4-5 minutes on low heat. Then Turn off the heat, remove the onion, ginger, garlic, pepper and anise from the pot and throw it away, waiting for the seasoning to cool.
- After marinating the vegetables for two hours, squeeze out the water by hand and put it in the container. The container should be wiped clean, no water, it is best to choose the one with a lid, you can use a fresh box or glass jar.
- Pour the soy sauce into the cabbage and marinate for 2 hours before serving. If you can’t eaten up at once, put the lid on it and refrigerate it.