Ingredients: pork stuffing (three parts fat, seven parts lean), cabbage, chopped carrots, green onions, ginger, soy sauce, oyster sauce, salt, chicken essence, pepper, sesame oil, salad oil, semi-shrimp skin and pepper water (appropriate amount each).

1, first wash the green onions, cut them into pieces with a knife, and chop them up as much as possible.

2. Add ginger and pepper into the pork stuffing and beat it into the meat stuffing for three times. Stir in the direction of ten needles to make the meat stuffing fully absorb the water to become thick, then add chicken essence, soy sauce, pepper and oyster sauce, and mix well. Finally, add sesame oil and mix well for later use (it is very important to keep the meat tender).

3. Put the cabbage in the pot, blanch it for 1 min, then take it out and chop it up.

4. Mix chopped green onions, chopped carrots, chopped cabbage, dried shrimps, salt and salad oil for 5 minutes (mixing oil is to seal the moisture of vegetables).

5, vegetables and meat can be evenly rubbed by hand (grab a few times to make the meat and vegetables evenly combined into a sticky).