Chinese cabbage, pork (or meat stuffing, which can also be replaced by shrimp), leeks, mushrooms and eggs.

Seasoning:

Salt, cooking wine, sugar, soy sauce, pepper, minced onion ginger or onion Jiang Shui, starch, sesame oil and tomato sauce.

Practice:

1 Wash the pork, cut it into small pieces, put it into a blender, add salt, cooking wine, soy sauce, sesame oil, starch, minced onion and ginger or onion Jiang Shui and pepper, and beat it into a meat paste, then take it out and put it into a container, then beat an egg or egg white and beat it evenly. If you use meat stuffing, it will be much easier, but the meat stuffing you make will taste better ~ all your hard work and intentions will be reflected in the taste ~

2, mushrooms soaked, washed and chopped, put into the meat, stir well.

3, cabbage to remove the help, only take soft leaves, wash them and put them in boiling water, immediately after taking them out, they will be too cold, and leeks will be treated in the same way.

4. Spread the blanched cabbage leaves flat on the chopping board, use a clean kitchen cloth to absorb excess water, then wrap them in meat stuffing, and finally fix them with leeks.

5. Put the prepared vegetable bag into a steamer and steam it.

6. Pour the soup from the steamed vegetable bag into the wok, add tomato sauce, salt and sugar, thicken it with water starch after boiling, and pour it on the vegetable bag to eat.