Blanched Chinese cabbage can become more crisp and tender, and its taste will become more unique. Therefore, it is necessary to blanch Chinese cabbage with minced meat. Wash the Chinese cabbage with boiling water, add some salt when blanching, and remove the squeezed water.

Blanching is a cooking process, which means that the primary processed raw materials are put into a boiling water pot and heated to half-cooked or full-cooked, and then taken out for further cooking or seasoning.