Cooking Steps

1. 

   Step1:1 carrot, 1 cucumber, 5 mushrooms, 1 / 2 pot lunch meat, 1 / 2 chopped lotus root, 1 / 2 cooked corn and 1 / 2 green bean for spare.

2. 

   Step2:Put a little oil in the pot. Heat the oil until it's warm. Stir fry the carrot cubes first, then stir fry the other cubes. Stir fry 1 teaspoon soy sauce, 1 teaspoon white pepper and 1 teaspoon salt evenly, and then leave the pot for standby.

3. 

   Step3:Take out the whole cabbage leaf. Cut off the cabbage root. Boil a pot of boiling water. Scald the cabbage leaf on a low heat.

4. 

   Step4:Soak it in ice water and cool it. Put it flat on the chopping board and use kitchen paper to absorb the surface moisture. Scald the leek and remove it.

5. 

   Step5:Cut off the white part of the cabbage root. It's triangular.

6. 

   Step6:Use a spoon to put the diced meat and vegetables in the middle of the cabbage leaves. Put a circle of cabbage leaves away. Wrap them with leeks and tie them.

7. 

   Step7:Shape the blessing bag and put it into the plate. Steam in the steamer for 5 minutes.

8. 

   Step8:Add the remaining diced meat and vegetables to the stock and boil. Add a little salt and white pepper. Thicken with starch and stir gently.

9. 

   Step9:Boil it and pour it on the plate. Place the soaked medlar on each blessing bag.