1. Cut red and yellow peppers into small cubes, soak the fungus in cold water for 3 hours, soak and cut into small pieces, mince green onion and ginger
2. Add diced red and yellow pepper, fungus, green onion and ginger to the meat, add cooking wine, light soy sauce, and salt, stir well and set aside
3. Remove the skin of the cabbage and remove the stalk
4. Put the arranged cabbage into boiling water and cook for 3 minutes, the leaves will spread out naturally
5. Take out the cabbage, take off the leaves layer by layer, put 30g stuffing on it, and wrap it up
6. Put the cabbage rolls in a small saucepan, add water to submerge the cabbage rolls and season with salt
7. After the water is boiled on high heat, turn to low heat and simmer for 20 minutes
8. Add water and starch to the remaining soup in the saucepan and pour it on the cabbage rolls
9. The delicious emerald confetti rolls are ready!
Tips:1. There are two types of cabbage, one with thicker leaves and more starch, the other with thinner leaves, it is best to choose the one with thin leaves.
2. Stirring of the filling is very important, it must be evenly stirred.
3. The final thickening must be thickening.
