Methods/steps

1. Peel off the outermost leaves of cabbage and wash them. At the same time, boil a pot of boiling water in the pot. Then put the cabbage leaves down one by one and blanch them with a little salt.

2. Remove the blanched leaves one by one, ice them and put them on a plate for later use.

3. Chop the meat into minced meat, put it in a small bowl, pour some cooking wine, add Jiang Mo and chopped green onion, chop half an egg, sprinkle a little salt, and then fully grasp it.

4. Put the stirred minced meat on the stalk end of the cabbage, then put it into strips, roll the meat into the cabbage leaves like spring rolls and put it on the plate.

5, all wrapped, steamed on the pot. When the steam boils, continue steaming for five minutes, then turn off the fire and stew for three minutes. Then open the lid and pour the water out of the steamed plate.

6, from the pot, add a small bowl of water, soy sauce, salt, sugar and spiced powder and mix well. After boiling, pour in the sauce and turn off the heat. Pour the cooked soup on the steamed vegetables. You're done! This dish is a mixture of meat and vegetables. The crispness of Chinese cabbage is mixed with the tenderness of minced meat, which tastes delicious.