Cabbage Bag

Name: Cabbage Bag
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Chinese cabbage leaves; Some Pork filling; Some shallot; Some Garlic yellow; Some Fungus; Some ginger; Some salt; Some Sugar; Some Soy sauce; Some Oyster sauce; Some sesame oil; Some starch

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

New Year dishes are not only delicious and beautiful, but also auspicious. "Cabbage" is a homonym of "Hundred Cai". Let's use Chinese cabbage as a blessing package today to please.
I cook more and more simple, the taste returns to the original flavor, the shape returns to nature, everything is simple. The fish was cooked the day before yesterday. The girl’s father said that this fish is delicious. It is not the same as the one I ate outside yesterday. It has a real meaty taste, but what I ate yesterday was all seasoning! This is really the highest evaluation!
Home cooking also has to make tricks, but it is still simple to operate, and the starting point is mellow.
Today’s dish is very simple, just look at it.
Ingredients: Chinese cabbage leaves, pork stuffing, onion, ginger, garlic, yellow fungus, seasoning: salt, sugar, light soy sauce, cooking wine, oyster sauce, sesame oil, starch

Cabbage Bag

1. Material drawing.

2. Add the meat filling, seasonings, onion, ginger, garlic, yellow, black fungus, and mix evenly.

3. Blanch the cabbage leaves, too cool, and pour water.

4. Take a piece of cabbage leaf and put it in a ball of meat.

5. wrap up.

6. Put it on the plate.

7. Steam for 15 minutes.

8. Pour the steamed soup into a small pot, boil to thicken, and drizzle with sesame oil.

9. Pour back to the plate, add the chopped chili and chopped green onions and serve.

Tips:
1. The cabbage can be used after blanching the water until it becomes soft. Don't overcook it.
2. For this dish, the stuffing is mixed and used now, so add all the ingredients. If it is not mixed and eaten, mix the meat stuffing alone, and add the chopped vegetables before the operation to avoid the chopped vegetables from being marinated and not tasty.
3. Fu Bao should not be too large for the convenience of guests.