Cold cabbage sting skin

Overview

How to cook Cold cabbage sting skin at home

The main ingredients are cabbage and ready-to-eat sting skin.
Clean and shred the cabbage.
Finely mince coriander and garlic.
Put the cabbage and zhipi into a suitable container, and add minced coriander and minced garlic.
Take a small bowl and add salt, sugar, light soy sauce, mature vinegar and sesame oil in sequence and stir evenly.
Pour the seasoning onto the cabbage skin and stir evenly.
The proportion of mature vinegar in the seasoning should be slightly higher for better taste.