Cut the cabbage in half or break it into pieces, add 4 tablespoons of salt (coarse salt is best, 2 tablespoons is enough), spread evenly in layers, and marinate until the stems are soft.

After the cabbage stalk becomes soft, wash the salt with clear water and rinse it with clear water.

Shred onion, ginger and radish, and mash garlic. A little shredded carrot is also good. ) Then add Chili powder and shrimp skin and mix well. Add some salt when mixing, as long as the seasoning tastes salty.

Mix small ingredients with cabbage, then shape and put in a container. When wrapping cabbage rolls, 3~4 pieces are stacked and wrapped with small materials in the middle.

Sealed plastic wrap, fermented and stored in refrigerator.

Part II: Making Noodles

Bring a pot of water to a boil. Beat an egg first, take it out after it is 78% mature (if you don't like preserved eggs, cook it).

Next, after the noodles are cooked, take them out, put them in a bowl filled with noodle soup, and put the prepared spicy cabbage in.

Add seasonings such as boiled eggs and scallion to the surface of noodles (cooked meat can also be added if you like meat).

When finished, it looks like this: