Ingredients
300 g (about 10 oz) Chinese cabbage
Seasonings
Salt, sugar, white vinegar, dried chili peppers, ginger, Sichuan peppercorns, and peanut oil, each to taste.
Instructions
1. Remove the outer leaves from the napa cabbage and shred it; shred the ginger; shred the dried chili peppers.
2. Take a bowl, add the shredded Chinese cabbage and salt to taste, let it marinate for about 20 minutes, then squeeze out the excess water and transfer the cabbage shreds to another clean bowl.
3. Place the pot over heat, add some water, then add white vinegar and sugar to make a sweet-and-sour sauce. Pour this sauce over the shredded cabbage, toss well, and top with shredded ginger and dried chili strips.
4. Wash and heat the wok, add peanut oil and fry the Sichuan peppercorns until fragrant, then remove and discard the peppercorns; immediately pour the hot peppercorn oil over the chili peppers and ginger shreds, toss well, and serve.