1. Mix well as shown in the picture, soak the dried shrimps and chop finely. Add salt, pepper, white sugar, minced ginger, and light soy sauce to taste. If you have horseshoes, chop and add a few, the taste will be more crispy.
2. Choose a large piece of cabbage, boil the water and blanch it softly, don't blanch the cabbage thoroughly.
3. At the root of the blanched cabbage, cut thin with an oblique knife on the back, mainly to make it easier to roll the meat in the next step.
4. Flatten the cabbage with the back side facing up, roll up the minced meat on the bottom and wrap it.
5. After the roll is wrapped, cut it into pieces with a quick knife and yard with a large bowl.
6. Put the pot on high heat and steam for 30 minutes, then turn to low heat and steam for 15 minutes. When steaming for 5 minutes, remember to remove the lid of the pot and let it gas to death. The specific steaming time will increase or decrease depending on the amount.
7. After steaming, take a large plate upside down and shape it.
8. Use light soy sauce, dark soy sauce, and oysters to fry into a sauce and pour it on the prawns.
9. The reason why it is called big meat-wrapped shrimp is because the meat is filled with shrimps and then is wrapped in cabbage. The taste is fresh, sweet and fragrant, and the taste is rich in layers.
