1. Leftover stuffing from dumplings, stuffed with cabbage fungus and pork
2. The cabbage leaves only take the leaf parts and wash them
3. Put it in a pot of boiling water, blanch it, take out the cold water
4. The cabbage leaves are too big, and then split into two longitudinally
5. Leave a space on the head of the cabbage leaf and place it with dumpling filling
6. Fold up the cabbage leaf on the head to cover the meat
7. Roll around
8. Fold the leaves on both sides in the middle
9. Roll again and wrap it up
10. Make the remaining cabbage rolls one by one, place them in a flat bottom plate, put them in a steamer, and steam for ten minutes on high heat
11. Take out the steamed cabbage and grate the excess juice into a small bowl (forgot to take pictures)
12. Heat the pan with cold oil, saute the shallots and ginger
13. Add 1 tablespoon of light soy sauce, 1 tablespoon of vinegar, 1 tablespoon of white sugar, steamed cabbage rolls, and add some extra water. After boiling to taste, you can add salt, vinegar, and sugar to adjust to your favorite taste
14. When the soup is reduced, add water starch to thicken it when it is slightly thick. Don't thicken it too thick. Keep more soup and dip it in cabbage rolls to eat more delicious
15. Just pour the sweet and sour sauce on the cabbage rolls
16. Sprinkle some chives and goji berries to garnish
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