Chinese cabbage becomes loose cabbage like this: 1: First, treat the Chinese cabbage. After the skin of the cabbage is cleaned, the roots are removed, then the cabbage is boiled in water for about 10 minutes, and then the leaves of the cabbage are broken off until they are translucent. Cooking time should not be too long. If the cooking time is too long and rotten, the next step will be difficult to operate. Cook for about 10 minutes, turn off the fire immediately after cooking, and then take it out and soak it in cold water for a while.

2. Boil cabbage leaves in water, and after cold water, control the water while liberating. Then start to deal with the stuffing wrapped inside. Wash carrots, shred and chop them, then chop pork into minced meat, and wash shallots and chop them for later use. After all the ingredients are processed, put them together and add salt, chicken essence and appropriate vegetable oil to make stuffing.

3. After the cabbage is dried, spread the cabbage on the chopping board, add the previously treated stuffing and roll it into a roll. Pay attention when rolling, try to wrap it tightly, not too loose, and it is not easy to roll. The next step is to steam them in the pot.

4: After the fire boils, put the Chinese cabbage with meat stuffing into the pot and steam it 15 minutes. After steaming 15 minutes, do not open the lid, let them stew in the pot for 5 minutes, and then open the lid to cool. Then you can set the table.