Step 1

Wash and drain the Chinese cabbage, salt it overnight until the stems and leaves are soft the next day, and you can apply chili noodles.

Step 2

Cut the ginger and garlic into puree and set aside, remove the core and cut the apples and pears into small pieces, add water and beat to juice.

Step 3

Add 2 tablespoons of glutinous rice flour and stir well.

Step 4

After boiling in a non-stick pan, add chili noodles, mix well and let cool.

Step 5

Put the ginger and garlic and mix well to prepare the spread, protect your hands first, otherwise you will be in pain.

Step 6

Each leaf is smeared with sauce, so that I can take a large plate.

Step 7

Wipe 1 piece

Step 8

All four pieces are wiped out.

Step 9

Covered, sealed and ready to put in the refrigerator.

Step 10

To be safe, I wrapped a few more layers and put them in the refrigerator, and I could eat them in a week.