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How is Korean pig's head mixed with spicy cabbage cooked?
Detailed steps of Korean spicy cabbage

1. Wash the cabbage leaves and tear them into small pieces by hand (hand tearing is better than knife cutting);

2. Peel carrots, cut them into oblique elephant-eye slices (or cut flowers are edible), put them in a container, put a layer, sprinkle a layer of salt, put heavy objects on them, and park them overnight;

3. The next day, squeeze out the vegetable juice brine, wash it with clear water and control it to dry;

4. Put Chinese cabbage, carrot, apple, onion, Jiang Mo and minced garlic into a clean basin, add white sugar, Chili powder and a little monosodium glutamate, mix well, press with a clean plate, cover with clean gauze, ferment at room temperature until the sour smell is fragrant (about 1-2 days, and ferment in a heater for more than one day in winter), and store in the refrigerator;

5. Sour, spicy, fresh, crisp, light and refreshing pickles can be eaten.

Then cut the pig's head into pieces and mix with spicy cabbage.