STEP 1/12
Shred cabbage into big pieces.
STEP 2/12
Put 2 tablespoons of vinegar in water, soak for 2 minutes, and rinse three or four times. Remove the water.
STEP 3/12
Put the cabbage in the wok.
STEP 4/12
Add 3 tablespoons of mirin.
STEP 5/12
Close the lid, turn the heat high, reduce the heat to low and cook the cabbage lightly.
STEP 6/12
The cabbages are ripe.
STEP 7/12
A lot of water came out of the cabbage.
STEP 8/12
Take it out, cool it down, and squeeze the water out. Do not rinse in water.
STEP 9/12
Grind a tablespoon of sesame seeds, slice red pepper half a month, and chop chives.
STEP 10/12
Put the watery cabbage in a bowl and add the chives, red pepper, and ground sesame. Mix well and add 1 tablespoon of soy sauce.
STEP 11/12
Add 1 tablespoon of salted tuna, 1 tablespoon of minced garlic, and 2 tablespoon of perilla oil and mix. If there's no perilla oil, add sesame oil. If it's bland, season with salt.
STEP 12/12
Cabbage greens are done.