1. Chop pork belly into fat and thin pieces, wash cabbage leaves and control water, and prepare onions, ginger and garlic.

2. Put the chopped Jiang Mo and chopped green onion into the meat sauce, then stir the mixture clockwise with soy sauce, cooking wine, pepper, thirteen spices, pepper water, egg white, sesame oil and a little salt until the seasoning juice is absorbed by the meat sauce, and put the prepared meat sauce in the refrigerator for 20 minutes.

3. After the water in the pot is boiled, you can blanch the cabbage leaves in boiling water for more than ten seconds, remove them and dry them for later use. Blanch the cabbage leaves in water with a little salt.

4. When it is a little cold or not, spread the leaves on the chopping board, put the meat on the leaves, first roll up the leaves with meat from one end of the leaves, and then put away the leaves with soft sides.

5. All the leaves of Chinese cabbage are rolled tightly, and then steamed in a steamer for eight minutes.

6. When steaming Chinese cabbage meatloaf, we adjust the juice, put chopped green onion and diced red pepper into a bowl, mash garlic, oyster sauce, vinegar, a little salt and a few drops of sesame oil, and add a little cold water to stir evenly for later use.

7. I also cut a cabbage flower for decoration.

8. Pour out the soup from the steamed Chinese cabbage meat roll, put the cut Chinese cabbage flowers into the dish for decoration, and pour in the prepared juice as shown in figure 10.

Recipe tip: You can also mix the juice into your favorite juice and pour it on it.