Cabbage wrapped meat roll is a traditional local snack with delicious flavor, beautiful shape and easy to digest. This dish is rich in nutrients, rich in carotene and a variety of vitamins, proteins, fats, and calcium, phosphorus, iron and so on.

This dish to cabbage, pork stuffing as the main ingredients, with green onions and ginger and other auxiliary materials produced, the practice is relatively simple, like this dish of food, follow the learning it.

Preparation of ingredients: a cabbage, three taels of pork stuffing, green onions, ginger, each moderate.

First of all, cut off the root of the cabbage, and then peel the leaves with your hands, and put them into a dish and set aside.

Small onion half cut into scallions, a small piece of ginger cut into minced ginger, and meat mixture together.

The following we start to adjust the meat: pot add 2 grams of salt, thirteen spices 1 gram, a few drops of dark soy sauce coloring, moderate amount of cooking wine to go to the fishy, a few drops of sesame oil to increase the aroma, oyster sauce 5 grams of fresh.

And then put in the appropriate amount of dry starch, beat an egg, with a hand grasp, and stir in one direction, beat the strong after the standby.

Start a pot and add a proper amount of water, add a spoonful of salt, used to increase the bottom flavor of the dish, when the water boils, down into the cabbage leaves, blanch for a minute or so, pour out of the pull cool, control the water and then put into a dish standby.

And then the cabbage leaves flat, put a little meat filling rolled up, with a knife to repair neatly, all into the dish.

When the water comes to a boil, put the grate on the pan, put the cabbage rolls on the pan, cover the pan with a lid, and steam the cabbage rolls over high heat for 6 to 8 minutes.

Take a sundried fruit, cut it into strips and set aside. When the cabbage rolls are done steaming, take them out and set them aside.

Add half a tablespoon of water to the pot, add 2 grams of salt, 1 gram of monosodium glutamate (MSG), 3 grams of oyster sauce, 3 grams of chili sauce, and a few drops of soy sauce to taste.

When the soup comes to a boil, hook in a little water starch, then drizzle in a little bit of oil, and simmer until the soup is thick, then you can turn off the heat and start the pot.

And then the simmering soup, evenly poured on the cabbage meat rolls, and finally in the top of each meat roll on the chopped sundried fruit garnish.

Well, here, this nutritious and delicious cabbage meat rolls are ready.