Pickled vegetable practice

Ingredients: cabbage, celery, green pepper, red pepper and carrot * * * 1000g.

30g of salt, 300ml of soy sauce and 30g of rock sugar.

Fried oil: onion, ginger, star anise, fragrant leaves and pepper.

Steps:

1, wash the vegetables, drop the celery leaves, don't throw them away, cut the stalks, break the green and red peppers into small pieces, tear the cabbage into small pieces, and shred the carrots.

2. Put the torn vegetables into a large bowl or basin, add 30 grams of salt, mix well, and leave it overnight to kill water.

Put more oil in the pot. Add onion, ginger slices, star anise, fragrant leaves and pepper, stir-fry the onion with low heat, take out the dry material, leave star anise, add crystal sugar, and add 300ml soy sauce to boil. Turn off the fire and let it cool.

4. Wash the pickled vegetables. If your mouth is light, you can lick the dish with clear water, put it in a big bowl, pour in the sauce, mix well, soak for a while and eat.