Chinese Cabbage Heart and Peanut Salad

Cut 500 g of Chinese cabbage heart into strips, sprinkle with 3 g of salt, let sit for 10 minutes, then drain excess moisture.

Heat 20 g of cooking oil in a pan over medium heat and fry 100 g of peanuts until golden, then remove and set aside.

In a small bowl, whisk together 25 g of Chinkiang vinegar, 30 g of soy sauce, 10 g of sugar, 10 g of sesame oil, and 5 g of Sichuan peppercorn oil.