Cooking Steps

1. 

   Step1:Soak dried mushrooms with water in advance.

2. 

   Step2:Drain and dice.

3. 

   Step3:Mix 2G ginger powder with 50g clear water into ginger water for standby.

4. 

   Step4:Chop the front leg meat into mince.

5. 

   Step5:Mix the minced meat with the diced mushroom. Add 1g salt. Pour in ginger water. You can filter the ginger.

6. 

   Step6:Mix well.

7. 

   Step7:Wash the cabbage. Cut it into two parts along 1 / 3 of the root. The stem of Chinese cabbage is thick and hard. It is not easy to wrap and shape. It can be cut and fried as much as possible.

8. 

   Step8:Take about 8 complete leaves.

9. 

   Step9:Boil a pot of water. When the water boils, put the cabbage leaves in the water and blanch them. Blanch for about 40 seconds.

10. 

    Step10:Then put it in a cool white water bath. Supercooled water can keep the taste of the leaves fresh and tender, and keep a certain toughness.

11. 

    Step11:Blanch the leafless cilantro in boiling water.

12. 

    Step12:Take a piece of cabbage leaves and put some meat in the middle.

13. 

    Step13:Wrap the stuffing in vegetable leaves.

14. 

    Step14:Tie up the parsley and seal tightly.

15. 

    Step15:Do the rest in the same way. Put it in the steaming drawer.

16. 

    Step16:Put cold water in the pot. Turn to medium heat after boiling. Steam for about 15 minutes.

17. 

    Step17:Prepare the sauce when you steam. Heat the pot with less oil. Stir fry the garlic.

18. 

    Step18:Mix 8g starch and 100g clear water into starch water, pour into the pot, and then add 2G old soy sauce.

19. 

    Step19:Stir fry over low heat until the sauce is thick, and then set aside.

20. 

    Step20:After steaming, pour in the sauce. You can enjoy it