Nutritious and Delicious Emerald Cabbage Rolls
1.
Wash the pork and mince the stuffing (you can buy ready-made stuffing).
2.
Put the meat filling in a small basin, add appropriate amount of water, salt, pepper, light soy sauce, sesame oil, chopped green onion, minced ginger, chicken essence, and a spoonful of thin soybean paste.
3.
Mix the stuffing well and set aside.
4.
Chinese cabbage leaves, choose the tender ones, wash them, blanch them with hot water, remove them and keep them dry for later use.
5.
Flatten the cabbage leaves and place the meat fillings.
6.
As shown in the figure, roll it up, seal it and press it down.
7.
Place the cabbage rolls on the plate.
8.
Steam the steamer on high heat for 10-12 minutes.
9.
After the pan is out, there will be a lot of soup on the plate.
10.
Pour the excess broth into the wok, add some steamed fish soy sauce or oyster sauce, and thicken the starch with starch, not too thick.
11.
Just pour the juice on the cabbage.
Tips:
The cabbage leaves must be tender, otherwise it will affect the taste.