New Year's Preheating Dishes --- Yushou Yingchun
1.
Main ingredient map, soak the mushrooms in advance.
2.
Shrimp shells and shrimp intestines are cleaned up, and the stuffing is chopped with pork.
3.
Minced shiitake mushrooms, green onion and ginger, and mince with meat.
4.
Add light soy sauce, salt and pepper, stir and marinate for half an hour.
5.
Carrot slices.
6.
Boil water in a pot, add carrot slices and cook for one minute, remove and set aside.
7.
Put a few drops of peanut oil in the pot, add some salt, put the bean sprouts in the nao, remove it and set aside.
8.
Cut the cabbage leaves and the gang part, and cut the cabbage gang into the shape of the hand.
9.
Boiling the cabbage and boil it, about 1 minute.
10.
Drain the cabbage leaves and spread on the bottom of the dish.
11.
The minced meat is spread on the cabbage leaves, forming a roughly fist-like shape.
12.
Divide the cabbage gang into 4 without breaking, and cover the meat. Put it in a pot and steam for 10 minutes. The steamed soup is secreted and put into the wok.
13.
Put the neat bean sprouts on it.
14.
Put carrot slices.
15.
Bring the soup from the steamed cabbage to a boil, add the starchy juice, pour some light soy sauce and sesame oil and cook for one minute.
16.
Just pour the cooked juice on the cabbage.
Tips:
Adding some oil when naodou sprouts can keep the bright green color and taste good.
Minced meat can be prepared according to your own taste.
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