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Ingredients: 200 grams of green papaya

Accessories: 30g carrots, 30g Xinmei radish, 20g yellow pepper

Seasonings: 50g Chubang mature vinegar, 40g Chubang delicious fresh soy sauce, 50g dried chili, 5g Sichuan peppercorns, 200g Chubang pure corn oil, 40g white sugar, 10g minced garlic, 10g minced ginger

Practice:

1. Peel the papaya, cut into slices and shred, peel the carrot and shred the yellow pepper, wash and chill in ice water for 1 hour and set aside. Peel and shred the Xinmei radish and set aside;

2. Put the CHUBANG mature vinegar, CHUBANG delicious fresh soy sauce and sugar into a container, smash them with a mixing stick and set aside;

3. Heat the Chubang pure corn oil in the pot, add dried chili peppers and Sichuan peppercorns to simmer, add minced garlic, minced ginger and the stirred sauce to make a sauce and pour it into a container;

4. Pour the Xinmei radish into ice water and chill it slightly, take it out together with the soaked vegetables, and use a spin dryer to dry the water;

5. Arrange the vegetables on a plate and garnish, pour the sauce over and mix well when serving.