Spicy Cabbage
Sichuan-style spicy cabbage: salt-pickle the cabbage, then add shredded ginger and pickled chili. Drizzle with hot sesame oil and dust with dried chili powder. Finish with sugar and vinegar, cover, and braise until done.
Ingredients
Napa cabbage (washed, torn into strips or cut into sections, soaked in salt water then squeezed dry)
250 g
White sugar
60 g
Sesame oil
5.25 g
Chinkiang vinegar
60 g
Sichuan peppercorn powder
a pinch
Dried chili (referred to later as dried chili powder)
a pinch
Ginger strips
a pinch
Fine salt (for soaking cabbage)
a pinch
Pickled chili strips
a pinch
Instructions
1
Step 1
Wash the cabbage, tear it into strips (or cut it into sections), soak it in salt water for two hours, then remove and squeeze out the excess water. Place the cabbage in a bowl and top with the ginger strips and pickled chili strips.
2
Step 2
Heat the sesame oil with the dried chili powder and Sichuan peppercorn until bubbling, pour it over the cabbage, then add the sugar and vinegar. Cover with a lid for a few minutes and it is ready.
