Half a cabbage (large), 500g pork slices, five Jinhua ham slices, five scallops, appropriate amount of green garlic and two Japanese kelp slices.

working methods

1

Prepare materials.

2

The ham was scalded in hot water. Steam with rice wine for 10 minute, and take out the slices for later use.

three

Slice ham.

four

Arrange pork slices on Chinese cabbage leaves and cut them into lengths suitable for pots and pans. Take the flowerpot used by Bella for example, each section is about 6 cm. When cutting, make sure that the cut surface has the color matching of cabbage and meat slices.

five

Jinhua ham slices are spread at the bottom of the pot. When cooking, you can mix the broth with the ham, or you can decorate it between the leaves to add color.

six

When laying, the petals are close to each other from the outside to the inside and fixed in the same direction, which will be more beautiful.

seven

Decorated peony pots can increase your favorite ingredients. Bella sliced organic green garlic obliquely, which is very good with Jinhua ham and is also in season.

eight

Pour in kelp stock, about eight minutes full, first boil it with high fire, then turn to low heat. You can also cook in an electric rice cooker for about 30 minutes.

nine

Cook for about ten minutes, and add the raw scallops. The taste of ham is already very rich. Choose fresh and sweet raw scallops, the soup will look fresher.

10

The boiled soup and ham make the cabbage sweet and make the whole family feel delicious. During the Chinese New Year, the diet is greasy. Try this fiber-rich peony pot, which is clear and fat.