Materials: pork filling (three parts fat, seven parts lean), cabbage, grated carrots, scallions, ginger, soy sauce, oyster sauce, salt, chicken essence, pepper, sesame oil, salad oil, half of the shrimp skin, pepper water (each in moderation)

1, first of all, first of all, the scallions washed clean, with a knife, chopped, as much as possible to mince a little.

2, in the pork filling into the ginger, pepper water three times into the meat filling, clockwise direction stirring system meat filling fully absorbed into the water into the viscous, and then add chicken essence, soy sauce, pepper, oyster sauce, mix well, and finally add sesame oil and mix well and standby (to the meat is not Chaier tender this step is very important).

3, the cabbage into the pot, blanch for 1 minute, then fish out and chopped.

4, the chopped green onions, grated carrots, chopped cabbage, shrimp, salt, salad oil mixing put the system for 5 minutes (mixing oil is to seal the vegetables moisture).

5, vegetables and meat mixture with hands to grasp and knead evenly can (more grasp and knead a few times so that meat and vegetables evenly combined into a sticky).