(Xuan Ma private kitchen) This dish is a private kitchen developed by myself. I have been a favorite of my son for 8 years.
Mince the meat, add green onions, ginger, eggs, pepper powder, pepper, cooking wine, salt, fuel, sesame oil, evenly whipped in one direction
The bag dish (lotus white) gently peels the leaves layer by layer from the roots. This step is a bit difficult
If you are stripped, don’t worry.
Water open, put a little salt and oil
Each leaf is hot for 3 seconds and is immediately removed.
Cut off the cabbage section
Cut a few strands along the edge of the cabbage, spare
Put in the meat
Wrap the meat, roll it up on both sides. (The difficulty factor is a bit high, the package is not good, it will be ugly)
Tied with a vegetable rope
For the first time, don't pursue the perfect appearance, don't cover the stuffing, just practice a few times, the more you pack, the more beautiful (this is a kungfu dish)
Plate, after the pot is opened, steam for 3 minutes, you can eat
I like to make jade cabbage with cabbage, which is full of color and flavor.