1. Add green onions, minced ginger, cooking wine, light soy sauce, salt, and sugar to the pork filling and stir evenly.
2. The cabbage leaves are blanched in hot water to soften, and the cabbage can be sliced to make hot and sour cabbage.
3. These weather-beaten hands are still very dexterous in cooking.
4. Put the wrapped cabbage meat rolls in the steamer after boiling water, and steam for about 20 minutes.
5. Add appropriate amount of water, oyster sauce, and MSG to the wok to taste, and add to the steamed cabbage rolls.
