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1
Cut the baby cabbage into shreds. -
2
Wash and set aside. -
3
Wash the fans. -
4
Blanch in boiling water until soft, take out and let cool. -
5
Blanch the shredded carrots in water, take them out and let them cool. -
6
Put the carrots and vermicelli on the baby cabbage. -
7
Garnish with coriander and millet pepper. -
8
Adequate amount of salt, light soy sauce, rice vinegar (I don’t have rice vinegar at home, so I used mature vinegar), sesame oil, red oil, and peppercorn sauce to make a sauce. -
9
Pour in the prepared sauce and mix well. -
10
Finished product.
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