Exclusive Crunchy Pickles

Tear the Chinese cabbage into individual leaves. I used about five leaves. Rinse them thoroughly with clean water and drain the water, set aside for later use.

Peel the carrot and cut it into thin slices, then change it into thick shreds. How about this? Suggestion: It will taste better if you cut it by hand. Put it in a bigger bowl.

Slice the Chinese cabbage horizontally into shreds, split the 2 prickly bamboo sticks in half, and cut them into thick strips as well. Put everything into a bowl and set aside.

Add the Sichuan pepper, minced ginger and garlic, and a little salt. Mix well and marinate for an hour.

When you want to eat, squeeze out the water inside. Add a little sesame oil. Mix well and it's ready to eat.

Once plated, a quick, fragrant, and crispy pickled dish is ready to eat.