Ingredients: Chinese cabbage leaves, pork, cooking wine, soy sauce, pepper, chopped green onion, sesame oil, salt, monosodium glutamate, etc.

Steps:

1. Chop the pork first, then put it in a bowl, add the minced onion and ginger, pour a little cooking wine, add salt, monosodium glutamate and pepper, stir well, and break the cabbage leaves one by one for later use.

2. Next, put a proper amount of water in the pot and bring it to a boil, then blanch the cabbage leaves in boiling water and take them out quickly.

Slice the thick leaves of Chinese cabbage with a knife, then spread a layer of meat evenly on one side, and then roll it up from one end by hand.

4. After all the cabbage leaves are rolled, put them in a steamer together, then put them in a steamer and steam for about eight minutes. At this time, there will be air coming out, so you can turn off the fire.

5. Cooked Caicai can be dipped in some seasonings according to its own taste, such as Chili oil, steamed fish oil and so on.

pickled vegetables

Ingredients: a cabbage, salt, pepper, ginger, sugar, white wine, red pepper, green pepper, etc.

Steps:

1. Pour enough water into the pot, then add a handful of pepper and bring to a boil.

2. In the process of boiling water, clean the green pepper, remove the seeds and cut into pieces for later use, and clean the cabbage and cut it into large pieces.

3. After the pepper water is boiled, let it cool, then add a proper amount of refined salt, add a few slices of ginger, add a spoonful of white sugar, pour a proper amount of white wine, stir well, boil it again, turn off the fire and let it cool.

4. Then put the cabbage, green pepper and red pepper into the water, blanch it once, then take it out and let it cool.

5. After cooling, put it in a clean container, and then pour the pepper water into it. Be sure to cool and seal it, and you can eat it in almost two days.

6. Sprinkle some Chili oil when eating, which is delicious, sour and appetizing.