1. Prepare all materials.
2. Puree the chicken breasts.
3. Add seasonings to taste.
4. Add starch and mix well.
5. Divide the chicken mash into three parts, add black fungus, kelp shreds, and cabbage shreds, and stir well.
6. Put a layer of oil on the surface of the tin foil, put in the finished muscle mud, shape it, and roll it up.
7. Roll up all the muscle mud in turn.
8. Put it in a steamer and steam on high heat for about 20 minutes.
9. Take out and let cool.
10. Slice and finish.
11. I sprinkled some chili oil and it tastes good ~ wait and try other methods.
