1. Steamed cabbage balls

working methods

1. Put the meat in a bowl, add proper amount of oil, salt, cooking wine, soy sauce and white pepper, and stir well; Add Jiang Mo and chopped green onion and stir well; Beat in an egg yolk and stir well for later use;

2. The selection of Chinese cabbage is interrupted, so that the stems and leaves are moderate, washed and cut into pieces for later use;

3. Heat the wok, add the right amount of oil, stir-fry the cabbage after it is slightly hot, add the right amount of salt, and stir-fry the cabbage for a while after it is sticky with oil;

4. Stir-fry until the cabbage is slightly soft, put it on a plate, and put the filled cabbage on a steamer;

5. Use a spoon to make the stirred meat into a ball and put it on the cabbage; Bring everyone to a boil and steam over medium heat 10 minutes or so until the meatballs are cooked.

6. After steaming, take it out and pour it with a layer of soy sauce or other favorite seasonings.