A must-have dish on the New Year's table, jade white jade rolls

Cooking Instructions

1. Wash the baby cabbage and remove the roots, boil the water in the pot, add the baby cabbage and blanch until soft. (baby cabbage can be eaten and replaced with Chinese cabbage, just using cabbage leaves)

   

2. Remove from cool water and set aside.

   

3. To make pork filling: 500 grams of pork filling, a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of oyster sauce, a spoonful of chicken essence, Sichuan pepper powder, thirteen spices, sesame oil, peanut oil, appropriate amount of salt, and finally put the minced green onion and ginger to grasp well. (The little friend asked for the pork filling recipe, and took a few photos for your reference)

   

4. Take two slices of baby cabbage and pinch off the water, put in an appropriate amount of pork filling, and the pork filling is prepared in advance.

   

5. Roll it up from top to bottom.

   

6. Place on a plate.

   

7. Add an appropriate amount of water to the steamer and bring to a boil, add the cabbage meat rolls, and steam over medium heat for 10-15 minutes.

   

8. Add half a bowl of water to the pot and pour in the cabbage broth.

   

9. A spoonful of light soy sauce.

   

10. A scoop of dark soy sauce.

    

11. Peppercorns.

    

12. Water starch.

    

13. Thicken with sugar and salt.

    

14. Pour it over the cabbage meat roll and sprinkle with chopped green onions to garnish.

    

15. Wow, it's so tender.

    

16. Take a bite.