Perfect side dishes for meals, oily pickled vegetables, mixed Chinese cabbage, mixed cabbage, soy sauce cabbage

Wash and slice the carrots, cut the celery with leaves into small sections, break the green peppers and chili peppers into small pieces, wash the cabbage and cut it into chunks, then separate them by hand.

Add a little salt and marinate for an hour. Don't use too much salt; if it's too much, it will be too salty and you'll have to wash the vegetables. I used less salt, so there's no need to wash the vegetables.

To help the flavors penetrate, give it a quick toss.

Ginger is minced, and scallions are shredded.

Sichuan peppercorns and long pepper are cut into sections and moistened with cooking wine or water.

Heat a cold pan with oil, add scallions and ginger, and after frying until fragrant, add Sichuan peppercorns and tree peppers.

Stir-fry, then add light soy sauce.

After adding light soy sauce, add a little water, then add sugar to enhance the flavor. Don’t add too much sugar, or it will be too sweet.

Bring to a boil over high heat, then let it cool.

After a few hours, squeeze the water out of the vegetables by hand, then pour in the cooled sauce and mix evenly.

Put it in a bowl and cover it with a lid or plastic wrap.

Refrigerate overnight for better results. If it tastes bland the next day after taking it out, you can add salt and MSG to enhance the flavor. If it is a bit salty, you can add some sesame oil and sugar to balance the taste.