First prepare a cabbage and break off the cabbage piece by piece. It is best to choose Chinese cabbage with shorter stalks, because only the leaves are needed to make this dish. Then separate the cabbage leaves and sticks, and keep the sticks to make vinegared cabbage. Then add a lot of water and wash the cabbage. Be gentle when washing the cabbage to avoid damaging the leaves. What we need are relatively intact cabbage leaves. Set the washed cabbage leaves aside.

Next, prepare some pork and remove the pig skin. It is best to use pork with a little fat. This kind of meat will be more fragrant with fat. I used two fat and eight lean meat, and cut it into small dices first. Then prepare a little green onion cut into small pieces, two cloves of garlic cut into slices, and a little ginger sliced. Then mix the onion, ginger, garlic and pork and chop into fine pieces. If you have a blender, you can use a blender directly.

Put the minced meat into a bowl and set aside. Prepare half a bell pepper and cut it into small pieces and set aside. Adding bell peppers can not only increase the color of the dish, but also add a sweet and fresh taste to the dish. Prepare another half piece of old tofu and crush it. The old tofu has more flavor and less water. Then add an appropriate amount of salt, a little pepper, some Sichuan pepper powder, an appropriate amount of light soy sauce, and a little sesame oil, and mix evenly with your hands to fully absorb the flavor of the filling. Because there are onions, ginger and pepper, there is no need to add cooking wine and set aside.

Then boil a pot of water in the pot. After the water boils, add an appropriate amount of salt and a little oil, and put the cabbage in. Adding oil and salt is mainly to prevent the cabbage from changing color. After the water boils, it is almost ready to be cooked. Don't cook it for too long, otherwise the cabbage will rot easily. This step is mainly to cook the cabbage until soft. Soak the cabbage in cold water after cooking, otherwise the cabbage will become soft and rotten due to the residual heat.

Then take a cabbage leaf, put a little stuffing in it, arrange it into a long strip, and then wrap it up. While wrapping, tidy up the extra leaves on the side. This will make it look better, and a cabbage roll is ready. When wrapping, you should wrap it from the leaves to the direction of the clapper. This will make it look better. If you don't care about the appearance, you can wrap it casually.

Place the wrapped cabbage rolls on a porcelain plate and set aside. Use the water in which the cabbage was boiled to steam the cabbage. Not only will this not waste water, but it will also save time and water. After the water boils, steam it for 20 minutes. Because my meat filling is thicker, the steaming time is longer. If the meat filling is relatively small, the steaming time can be shortened.

After 20 minutes, open the lid. At this time, the cabbage will have a lot of juice. Pour the juice into the pot. Make another sauce, add a little light soy sauce and a few drops of oyster sauce, stir evenly. Then add an appropriate amount of water starch to thicken the soup. The water starch is made by mixing sweet potato flour and water. Finally, pour the thickened soup on the cabbage rolls, sprinkle with chopped green onion, and garnish with a little spicy millet, and it's delicious. Millet spicy is mainly for decoration. Those who can't eat spicy food can omit it or add a little red pepper or wolfberry for decoration.

Honey bean tips: Do not cook cabbage leaves for too long, otherwise the cabbage leaves will rot easily, and you need to add salt and oil so that the cabbage leaves will not change color and will look better. You can add your favorite ingredients to the meat filling according to your own preferences. If you find it troublesome to make the cabbage rolls at the end, you don’t need to make the soup at the end.