1. Add cooking wine, salt, soy sauce to the meat filling, adjust the oil, and stir well the three-molecule egg white
2. Put in a spoonful of starch and stir well
3. Vegetables for Bai Cai Bao
4. Use the second half of the baby cabbage to make a flower, and use a knife to cut each cabbage into the top tip and the bottom width.
5. Choose the larger baby cabbage leaves and put them in boiling water to soften them.
6. Put the cabbage flower head down in boiling water and cook for two minutes
7. Turn it over and cook for another two minutes, the flowers will set
8. Cut the carrots and green peppers into the meat filling, take a vegetable leaf and wrap the filling
9. Tie it with green onion leaves and put it on the plate
10. Put it in the boiling water pot and steam for 15 minutes
11. Then pour the steamed soup into a bowl and add some salt, oil, soy sauce, sesame oil, water, starch, and make it into a marinade
12. Pour on it and it's done
Tips:If you don’t have any Chinese cabbage, you can use Chinese cabbage heart. It will be soft and easy to cook.
