1. Prepare the cabbage and pork liver.
2. Prepare two eggs.
3. Wash the pork liver, cut into thin slices, put it in a bowl, add appropriate amount of salt, chicken essence, rice wine, and starch to marinate for a while.
4. Wash the cabbage leaves, blanch them in boiling water, and take them out to cool.
5. Take a bowl, beat in the egg whites, and add an appropriate amount of dry starch.
6. Adjust the egg white and starch into a thin paste for later use.
7. Take a cabbage leaf and cut off the head and irregular sides.
8. Coat the vegetable leaves with a thin layer of egg white.
9. Put the liver on the leaves.
10. Wrap it into rolls from one end.
11. Coat the surface with egg whites.
12. Roll in a layer of dry flour. Repeat the above procedure to finish wrapping the pork liver.
13. Put the raw liver slices into the hot oil pan.
14. Deep-fry on low heat until the outside is crispy to remove the strained oil.
15. Cut into appropriate lengths.
16. Code to the disk.
