1. Beat an egg into the meat filling, add scallion, ginger, salt, chicken essence, thirteen spices.
2. Add light soy sauce and mix well.
3. As shown in the picture, the cabbage helps to blanch the pot.
4. Fold the cabbage in half and cut it into the shape shown in the figure.
5. Put meat filling and wrap it as shown in the picture.
6. Put it on the plate.
7. Steam on the pot for 20 minutes.
8. Pour the excess soup into the pot.
9. Add light soy sauce, dark soy sauce, water starch to thicken, put green and red pepper rings.
10. The soup is poured on the cabbage to finish.
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