How to make emerald fresh meat rolls

• [123 ] 1 Wash the pork into minced meat, add oyster sauce, raw soy sauce, cooking wine, sesame oil, pepper powder, ginger juice, mushroom essence, starch mix well, marinate for 10 minutes.

• 2 Wash the soaked shiitake mushrooms and wash it, wash soft shellfish, use the knife back to the back of the knife Push, peel the carrots and cut into shreds, cut the green onions into the end, and need to be used.

• 3 Pick off a few complete Chinese cabbage leaves, remove some dish stalks, soak it with salt water for 20 minutes, then then soak, then then soak for 20 minutes, then then soak for 20 minutes, then then soak it for 20 minutes, then then soak it for 20 minutes, then then soak it for 20 minutes. Rinse it.

• 4 Mix the marinated pork mix with the seasoning and mix well into the filling.

• 5 Washed Chinese cabbage leaves, put it in boiling water and scald to the soft body (you can see the leaves softened), remove the cold water, drain the water for use.

• 6 Prepare a plate, lay a large cabbage leaves on it, and put an appropriate amount of meat on the surface.

• 7 The packet roll is good, and the discharge is arranged.

• 8 Put the water in the pot, boil the cabbage roll, cover the lid, steam the medium heat for about 15 minute.

• 9 Remove the steamed cabbage meat rolls and discharge into a clean plate.

• 10 Pour the soup in the steamed cabbage meat rolls into the pot, add a large spoonful of oyster sauce and mix well. After boiling with high heat, add starch water, cook until thick, and pour on steamed cabbage meat rolls.

  Tips

When the meat rolls are wrapped, do not pile the meat stuffing together, and place the meat stuffing on the cabbage leaves. After rolling the meat, the meat is rolled up, and then fold the two ends and roll it into rolls. This tastes better.