1 knob ginger
1 red chili pepper (sliced)
1 1/2 tbsp vinegar
2-3 tsp sugar
1 tbsp canola oil and sesame oil in combination (equal parts)
20 huajiao Sichuan peppercorns
Salt (not in photo)
Cut hakusai in 4-5cm pieces.
First divide into two, lower (white) sections and upper (green) sections.
Cut lower sections lengthwise into two, and cut crosswise into 4-5 cm. Cut upper sections lengthwise into three and cut crosswise into 4-5 cm
Mix vinegar and sugar well, and add red chili pepper.
Squeeze out extra water from hakusai, and place in clean bowl.
In a small frying pan, put canola oil, sesame oil and huajiao, and heat until slightly smoking.
- When in a hurry, cut hakusai into thinner strips (especially white section).
- When pouring heated oil over hakusai, it should make a sizzling sound. If not, it means that the oil temperature is not high enough and the dish will taste greasy.
- At first the dish tastes like a light salad, and then becomes like pickles after a day or two. (This is originally a pickled dish.)