1. Wash the cabbage and break it into pieces
2. Boil a pot under water, put a little salt, put the cabbage in the pot and blanch the water until soft
3. Remove the cabbage and let it cool for later use
4. Just let the vermicelli boil in the water and quickly boil it softly, just blanch it, don’t boil it
5. Use a colander to remove and soak in cold boiling water for later use
6. Then chop the ginger and garlic finely
7. Put the right amount of olive oil in the wok, put the finely chopped ginger and garlic in the wok until fragrant
8. Add a little salt, soy sauce and sauté until fragrant
9. Just put a little chicken essence out of the pot
10. Take a slice of hot cabbage, put a little fried ginger and garlic
11. Take some fans and put it on
12. Roll it up and put it on the plate one by one
13. Put it in a steamer and steam for about five minutes after the water boils
14. Take out, pour the soup in the dish into the pot, add a little light soy sauce, water starch to collect the juice, and pour it on the cabbage rolls.
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