Peel the bowl, cut the onion and ginger into powder, put the ginger into the bowl respectively, soak it in a little water for later use, chop the cabbage, put it into the bowl, sprinkle a little salt, pour the water into a small bowl for later use after the cabbage seeps, and put it into a plate for later use after the cabbage is squeezed dry.

2. It is very important to put the right seasoning when putting the seasoning. You can put a little salt and mix well first, then add soy sauce, salt, sesame oil and pepper powder and mix well.

3. In order to make the meat paste sticky, Jiang Shui can be added, which will make the meat paste sticky after stirring. If you still feel that the viscosity is not enough, you can put the prepared big chinese cabbage juice in it and stir it evenly.

4. After the above, you can put the chopped green onion and oil in it, and it feels very fragrant after stirring.