Soak carrot baby bok choy

1. Remove the old leaves from the baby bok choy, cut off the hard roots, and slice the carrot into small sections.

2. Cut the baby bok choy into a knife, mix it with carrot slices and ginger shreds, and put it in a fresh-keeping box.

3. Code and compact.

4. Heat up the clean pot, add oil and heat it up, then add Sichuan peppercorns and Indian chili peppers and fry until fragrant and spicy.

5. Add an appropriate amount of boiling water.

6. Add salt, white sugar, and white vinegar.

7. Add a small amount of MSG, turn off the heat and let it cool.

8. Pour the cooled sweet, sour, and spicy sauce into a preservation box, take a plate, and completely immerse the dish in the soup.

9. Cover the lid and let it sit overnight.

10. Soak baby bok choy and carrots, sweet and sour with a hint of spiciness, crispy and tender, refreshing and appetizing to eat.

11. Finished products.