Chinese cabbage: 1 apple, 1 apple, 1 pear, 1 chili noodle: 150 g, ginger: a little, garlic: a little, salt: 50 g, leek: 2-3, carrot: one ,,
Step 1: Wash and slice the Chinese cabbage, dry it, and then marinate it with salt for more than half an hour. Cut the leek into segments and shred the carrot.
Step 2: Peel the apples and pears, cut into pieces, and put a little ginger and garlic into the blender.
Step 3: Stir into a mud.
Step 4: Add pepper noodles and stir well.
Step 5: Then apply on the pickled Chinese cabbage, and also apply the cracks.
Step 6: Then add the prepared chives and carrots and stir well. It is best to stir in a large basin.
Step 7: Then load the vessel, and pour water into the vessel. Do n’t waste it.
Step 8: Keep it in the refrigerator for more than 1 day before eating, and store the acid point for a few more days.
Step 9: Sweet and sour is so refreshing and delicious.