1. Wash the cabbage leaves, tear them into lumps, and drain the water
2. Wash and cut the soaked kelp
3. Cut off the shrimp gun, shrimp claws, shrimp bag, remove the shrimp thread, and wash
4. Then add green onion, ginger, a little salt, cooking wine, mix well and marinate for 5 minutes
5. Oil, add green onion and ginger to fry until fragrant
6. Add cabbage leaves and stir fry
7. Stir fry until the cabbage leaves collapse, add salt and a little light soy sauce to taste
8. The flavored cabbage leaves are poured into a casserole
9. Put the cut kelp on top
10. Put the marinated shrimp in a pan and fry to change color
11. Put it on top of the casserole kelp
12. Cover the casserole, boil SAIC, and cook for 10 minutes on low heat
13. Put the casserole in a heat-proof dish, and you can serve it
Tips:1. Because the shrimp has a bottom flavor after being pickled, and the cabbage has been seasoned, salt should not be added to the casserole.
2. The overflowing water of the cabbage is enough, and no more water should be added to the casserole.
