Fragrant Mixed Purple Cabbage

Wash the purple cabbage and cut it into shreds, then mix evenly with salt and sugar and marinate for ten minutes.

Prepare the auxiliary ingredients and wash them clean.

Cut the chili into shreds, slice the garlic, and cut the green onions into small sections.

Rinse the pickled purple cabbage clean with cool boiled water.

Squeeze out the water by hand and put it on a large plate.

Pour oil into the pan, add the peanuts when the oil is cold, and fry them over low heat until the peanuts are cooked, then take them out.

Add the garlic slices, green onion sections, chili threads, and red chili sections, then add a little salt, sugar, chicken bouillon, and Sichuan pepper powder, and pour hot oil over them.

Let the cooked egg pancake cool, then cut it into strips and put them in. Add a little white sesame, sesame oil, white vinegar, and premium soy sauce, and mix well.

With bright colors, crisp texture, and nutritious companionship, purple cabbage is ready to eat.

Here's a recent photo.

Finished product image.