1. Wash the Chinese cabbage leaves.
2. Cut off the roots of the enoki mushroom, rinse and squeeze the water.
3. Bring water to a boil, put 1 teaspoon of salt, and put Chinese cabbage in it.
4. Cook for about 10 minutes until the stems are soft.
5. Take out the cold water.
6. Take a piece of Chinese cabbage and cut it in half vertically.
7. Take 2 small enoki mushrooms and place them on one end of the leaf in the opposite direction. (Pictured)
8. Roll it up with the interface facing down.
9. Arrange the rolled cabbage rolls on the plate.
10. Put it into the boiling water pot.
11. Steam on high heat for 5 minutes, then remove.
12. Pour the water from the steamed cabbage into a small pot.
13. Put the oyster sauce soy sauce to a boil, slowly pour the cornstarch water to thicken it into a thick sauce.
14. Pour the sauce on the cabbage rolls, and garnish with chopped green onions and soaked goji berries. (For spicy food, you can also put millet spicy instead.)
