Products Needed:
7 oz flesh pork
8 oz boiled and cleaned shrimps
6 oz canned squid
1 white radish
2 carrots
12 chinese cabbage leaves
1 sweet pepper
1 onion
1 clove garlic
4 tbsp vegetable oil
1 tbsp soy sauce
1 tbsp wine vinegar
black pound pepper, salt to taste
1 chilipepper
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Directions: Shred cabbage, season it with salt, add chopped garlic, pepper rings and leave for 4 hours.
Cut pork into cubes, fry in a part of oil, add onion rings, shredded carrot and horseradish and fry for 5 minutes. Then salt, pepper, dress with soy sauce, vinegar and cool.
Shred squids and sweet pepper, mix with shrimps, cabbage, pork and vegetables, add the remaining oil and stir up.
When serving, top the salad with greens.
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