Step 1: Clean all the materials except Chinese cabbage with an iron frame, leaving only a part of green leaves, tie them with scallions, heat them on a plate, stir-fry the vegetables placed in the iron frame, then lift them up and wrap them, tie them with scallions, put them on a plate, steam them in an electric steamer or a wok for 5-8 minutes, then clean them and blanch them for later use.
Step 2: Use kitchen blotting paper to absorb the water in the cabbage. Except Chinese cabbage, all materials are washed with hob blocks to absorb the stuffing. There are six Chinese cabbages in all. Are so practical. Add some oil to the pot, put some in the middle of the cabbage, lift it up and wrap it, tie it with shallots, put it on a plate, heat it, stir-fry the vegetables in the hob block, add a little soy sauce and salt.
Step 3: Take out most of the fried diced vegetables, leave some for juicing, put some in the middle of the cabbage, lift them around and wrap them, tie them with shallots, put them on a plate, and steam them in an electric steamer or wok for 5-8 minutes.
Step 4, add a proper amount of bone soup or boiled diced vegetables into the pot, thicken with water and starch, and then take out the pot. Drain the cabbage with kitchen blotting paper and pour it on the cabbage package. After this dish is finished, pour some juice to make its design round, delicious and auspicious! Dear friends, if you like the content of Aunt Xiao Mian's article, just like it. Thank you for your attention and support. My little aunt is very polite!