Cabbage Rolls
1.
Put the dried bonito and small fish in a tea bag, put it in a pottery pot, add the washed kelp, pour more than 1/2 height of water, cover the pot to boil, add light soy sauce and salt, turn off the heat, and set aside .
2.
Put the ground pork, shredded carrots, and diced onion into a mixing bowl, add five-spice powder, cooking wine, and salt, and stir by hand until the ground meat becomes sticky. Cover with plastic wrap, put it in the refrigerator, and set aside.
3.
Boil another pot of boiling water, dig out the cabbage heart, put the whole cabbage into the boiling water pot, blanch it, and turn it up and down repeatedly. When the outer leaves can be peeled off, immediately remove from the heat, take it out, and peel out 6 to 8 slices. The hard stem part.
4.
Take out the refrigerated meat filling, scoop 1 tablespoon of the filling into the cabbage leaves, and roll up on the left and right sides.
5.
Put the cabbage rolls into the boiling sauce of step 1, cover with a double-layer lid, bring to a boil over medium heat, turn off the heat and cook for 5 minutes, remove it and taste it while it is hot (can be served with green mustard mayonnaise ).
Tips:
Through the function of the double-layer pot, the nutrition and moisture of the ingredients are preserved. The excellent heat storage effect of the clay can make the cabbage rolls perfectly blend with the flavor of the cabbage rolls.
Step 3 Thin the stalks of the hot cabbage leaves so that the cabbage rolls are easy to roll up when wrapping. The amount of cooking juice must cover the cabbage rolls to fully taste.
